Mary Jane'S Bean Pot Soup

  1. Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
  2. Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
  3. Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
  4. *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
  5. To serve, reheat and add water or stock if it has become too thick.

olive oil, yellow onion, stalks celery, garlic, jalapeno chiles, carrots, water, bean mix, ham bone, tomatoes, ground ginger, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/mary-janes-bean-pot-soup-411930 (may not work)

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