Sopa Buena

• 1 (20 ounce) bag 15 bean soup mix (Not using the seasoning packet that is sometimes included in these)
• 1 tablespoon light olive oil
• 1 large white onion, chopped
• 2 large garlic cloves, crushed and chopped
• 3 12 tablespoons fresh lemon juice
• 2 teaspoons crushed chipotle chili pepper flakes (flakes not powder)
• 2 quarts water (8 cups)
• 1 lb ham steak, chopped into bite size chunks (I like Cook's brand)
• 1 (28 ounce) canwhole tomatoes with juice, undrained
• 1 (10 ounce) can Ro-Tel tomatoes, undrained (use Ro-tel original)
• 1 12 tablespoons light brown sugar
• 1 -2 tablespoon sour cream (optional)

1. Place your beans in a big bowl and cover with water 2 or 3 inches above them and soak overnight or for at least 8 hours.
2. Drain the beans and set them aside in a collander.
3. In a large soup pot, heat the olive oil on medium high heat.
4. Saute the onions and garlic with the lemon juice and crushed chipotle peppers until the onion is soft.
5. (about 2 minutes).
6. Add the beans and water then stir.
7. Bring to a boil, add the ham, then reduce heat to a medium simmer.
8. Simmer for 1 hour, uncovered.
9. Add the tomatoes with their juice and break them up a little in the soup with a spoon.
10. Add the Ro-tel with its juice and the brown sugar.
11. Stir, then turn heat down to a low simmer, uncovered, for 1 more hour or until beans are al dente to your taste.
12. Serve with sour cream (optional).

bean soup mix, light olive oil, white onion, garlic, lemon juice, chili pepper, water, ham steak, tomatoes, rotel tomatoes, light brown sugar, sour cream

Taken from www.food.com/recipe/sopa-buena-328652 (may not work)