Ingredients

The following ingredients have 4 Servings
  • 1 pound dried great northern beans
  • 1 meaty ham bone or 2 smoked ham hocks
  • 8 cups vegetable broth
  • 6 cups water
  • 3 medium carrots, sliced
  • 3 ribs celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small chopped green pepper
  • 1 small red pepper, chopped
  • 1 14 oz can diced fire-roasted tomatoes
  • 3 bay leaves
  • 1 teaspoon dried basil
  • 2 teaspoons creole seasoning
  • 1/4 teaspoon pepper
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons liquid smoke (optional)

Instruction

  • Place beans in a Dutch oven or soup kettle; add enough water to cover by 2 inches.
  • Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.
  • Drain and rinse beans; return to Dutch oven or soup kettle; add ham bone or ham hocks. Add vegetable broth and water. Bring to a boil. Reduce heat; cover and simmer 2 hours.
  • Add carrots, celery, onion, garlic, green pepper, red pepper and can of fire roasted diced tomatoes. Add seasonings and liquid smoke, if using. Simmer 1 hour longer. Remove meat and bones from soup. When cool enough to handle, remove meat from bones; dice and return to kettle. Simmer an additional hour. Discard bay leaves before serving.