15 Bean Soup

• 1 (16 ounce) package 15 bean soup mix (beans only)
• 8 ounces dried black-eyed peas
• 16 ounces butter beans (frozen)
• 1 ham bone, with some meat
• 1 bulb of garlic, pressed
• 2 onions, diced
• 1 lb carrot, peeled and sliced
• 6 stalks celery, sliced
• 1 (16 ounce) can tomatoes
• salt
• pepper

1. Bring ham bone to boil, covered completely with water.
2. Add vegetables.
3. Add dried beans.
4. Add butter beans.
5. Add enough water to cover beans with water by 2 inches if not already covered.
6. Simmer for approximately 2 hours until beans are tender, stir occasionally.
7. About 30 minutes before the 2 hours is up, throw leftover veggies, rice and meat from the fridge into the pot.
8. It will be fine!
9. You want them to come to a boil and simmer a while.
10. It's the old poem.
11. Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.
12. It keeps the same as fresh if they simmer a while.
13. Add salt and pepper to taste.
14. Enjoy!

bean soup mix, blackeyed peas, butter, ham bone, garlic, onions, carrot, stalks celery, tomatoes, salt, pepper

Taken from www.food.com/recipe/15-bean-soup-404409 (may not work)