15 Bean Soup

Ingredients

• 20 oz bag Ham Beens 15 bean soup dry beans
• 1 to 2 lb ham hocks
• 1 large onion chopped
• 1 clove garlic minced
• 10 to 15 Aunt Janes mild pepper rings chopped
• 1 can diced tomatoes
• 1 8 oz can tomato sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp sugar
• 1 to 2 bay leaves
• 1 tsp salt
• 1 tsp ground red pepper
• 1 tsp ground pepper
• 1 tsp dried oregano
• 1 tsp tarragon
• 1 tsp basil
• 1 tsp parsley
• 1 tsp paprika

Directions

1. Wash beans and remove debris
2. In large 7 to 8-quart pot cover beans with water and 2 tablespoons salt
3. Soak overnight
4. Next morning drain
5. Add 2 quarts water and ham hocks
6. Bring to a boil Cover and simmer for 2 12 to 3 hours
7. Remove ham hocks
8. Remove meat from bones
9. Shred meat and add back into pot of beans
10. Add onions garlic pepper rings tomatoes tomato sauce sugar Worcestershire sauce and bay leaves
11. Simmer 30 minutes more
12. Add rest of spices
13. Simmer 30 minutes more
14. Add ham packet included in bag of beans about 1 or 2 minutes before cooking is complete Remove bay leaves
15. Serves 12 to 14