Almost Tiffany'S Bean Pot Soup

• 2 Cups dry pinto or navy beans
• 1# ham hocks
• 1 quart water
• One 46 oz. can of V-8
• 4 Cups chicken stock
• 3 onions, chopped
• 3 cloves garlic, chopped
• 3 Tablespoons chopped parsley
• 1 sm. can chopped green chilies (OR:
• 1/4 Cup chopped green pepper)
• 4 Tablespoons brown sugar
• 1 teaspoon salt
• 1 Bay leaf (remove before blending)
• 1/2 teaspoon celery seed
• 1 Tablespoon chili powder
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon basil
• 1/4 teaspoon curry powder
• 1/8 teaspoon ground cloves
• 1/4 Cup dry vermouth (optional)

1. Thoroughly wash beans and soak overnight in large soup pot (or bring to boil and let sit for an hour.) Drain and rinse again. Return to pot. Add all of the other ingredients except vermouth. Bring to boil, reduce heat and simmer covered until beans are tender (6-8 hrs). Cool and blend half of the soup in blender or processor. Return to pot, add vermouth and heat to serving temperature. (Reheats and freezes well)

pinto, ham hocks, water, chicken stock, onions, garlic, parsley, green chilies, green pepper, brown sugar, salt, bay leaf, celery, chili powder, oregano, cumin, rosemary, thyme, marjoram, basil, curry powder, ground cloves

Taken from www.epicurious.com/recipes/member/views/almost-tiffanys-bean-pot-soup-1274798 (may not work)