Sportsman’S Bean Soup

• 2 pounds dried navy beans
• 3 large onions, chopped
• 2 tablespoons butter
• 4 medium carrots, chopped
• 2 smoked ham hocks
• 1 tablespoon marinade for chicken
• 12 orange peel strips (1 to 3 inches)
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 3 cups cubed fully cooked ham
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup cider vinegar

1. Sort beans and rinse with cold water. Place in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans; discard liquid and set beans aside. In the same pan, saute onions in butter until tender. Add carrots; saute 4-5 minutes longer.
3. Add the ham hocks, marinade for chicken, orange peel, salt, thyme, bay leaves, beans and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
4. Remove ham hocks; when cool enough to handle, remove meat from bones. Discard bones and cut meat into cubes; return to the soup. Add the additional ham, tomatoes and vinegar; heat through. Discard bay leaves and orange peel before serving.

beans, onions, butter, carrots, ham hocks, marinade, salt, thyme, bay leaves, tomatoes, cider vinegar

Taken from www.tasteofhome.com/recipes/sportsman-s-bean-soup/ (may not work)