Ham and Bean Soup

• 1 pkg. (1-1/4 lb.) 15 bean blend
• 1-1/4 gal. water, divided
• 1 lb. fully cooked ham, cubed
• 2 smoked
• precooked bratwurst links, sliced
• 1 cup chopped green pepper
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped onion
• 2 garlic, minced
• 2 tbsp. Worcestershire sauce
• 1 tsp. dried basil
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. hot pepper sauce
• 2 cans (14-1/2 oz. each) diced tomatoes, undrained
• 1 can (4 oz.) green chilies, chopped

1. Rinse dry beans and place in a Dutch oven with 3 quarts of water.
2. Bring to a boil; boil for 3-5 minutes.
3. Remove from the heat; cover and let stand for 1 hour.
4. Drain and rinse beans.
5. Return to pan; add remaining water and the next 13 ingredients.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender.
8. Add tomatoes and chilies; bring to a boil.
9. Reduce heat; cover and simmer for 30 minutes.

water, fully cooked ham, bratwurst links, green pepper, celery, carrots, onion, garlic, worcestershire sauce, basil, salt, pepper, marjoram, hot pepper sauce, tomatoes, green chilies

Taken from www.foodgeeks.com/recipes/3152 (may not work)