Mary Jane'S Bean Pot Soup

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 tablespoons minced garlic (about 9 cloves)
• 2 jalapeno chiles, stemmed, seeded, and chopped
• 4 medium carrots, diced
• 10 cups water
• 1 (20 ounce) package 15 bean mix, soaked overnight according to package directions
• 1 meaty ham bone (or 14 oz. pkg. smoked sausage, sliced)
• 1 (10 ounce) can Rotel Tomatoes
• 1 teaspoon ground ginger
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

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)