Ingredients

The following ingredients have 8 Servings
  • 20 ounces 15 bean soup mix ((recommend Hurst's HamBeens))
  • 3 quarts water (divided)
  • 1 quart chicken broth
  • 1 pound smoked ham hocks
  • 1 onion (chopped)
  • 2 ribs celery (chopped)
  • 2 carrots (peeled and chopped)
  • 2 tablespoons chopped fresh parsley
  • 14.5 ounces canned diced tomatoes with juice
  • 3 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Juice of 1 lemon
  • Fresh parsley (if desired, for garnish)

Instruction

  • Place the beans in a large soup pot and add 2 quarts of water. Cover and allow to soak 8 hours or overnight.
  • Drain the beans and return them to the pot.
  • Add one quart of water, the chicken broth, and ham hocks. Bring to a boil, reduce heat and simmer uncovered for 2 1/2 to 3 hours.
  • Add all the remaining ingredients except lemon juice. Simmer for an additional 30 minutes or more until all the vegetables and beans are tender. Note: You can also remove the ham hocks at this point and add some sliced kielbasa or other sausage to the pot for the final cooking time.
  • Just before serving, add lemon juice.
  • Garnish with chopped fresh parsley if desired.