Mary Janes Bean Pot Soup

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 tablespoons minced garlic (about 9 medium cloves)
• 2 jalapeno chiles, stemmed, seeded, and chopped
• 4 medium carrots, diced
• 10 cups water
• 1 (20-ounce) package 15-bean mix, soaked overnight according to package directions
• 1 meaty ham bone, or 1 (14-ounce) package smoked sausage, sliced
• 1 (10-ounce) can Rotel tomatoes (see Tip, page 138)
• 1 teaspoon ground ginger
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

1. Heat the olive oil in a large stockpot set over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
2. Add the 10 cups water, the soaked and drained beans, ham, tomatoes, ginger, salt, and pepper.
3. Bring the mixture to a boil over high heat, decrease the heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
4. The soup can be made up to 4 days in advance and refrigerated.
5. It can also be frozen for up to 2 months.
6. To serve, reheat and add water or stock if it has become too thick.
7. My dad sold ham bones for soups at his Honeybee store, so it is worth asking for bones at your local ham store.

olive oil, yellow onion, stalks celery, garlic, jalapeno chiles, carrots, water, directions, ham bone, tomatoes, ground ginger, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/mary-jane-s-bean-pot-soup-382679 (may not work)