Recipe(tried): 15 Bean Soup Dinner

It's going to be over 90 down here in SW Florida today - so what am I doing with a pot of soup going on the stove this morning??

We stopped off at my daughter's the other day, and her husband does alot of cooking, and he had this going on the stove - it tasted SO good, even half done. I've been craving it ever since.

I'll do fresh tomato, onion, basil marinated salad and some crusty bread to go with it, and since DH has a doctor's appt. this afternoon - it will be ready to warm up when we return. I made an angel cake (just a box mix) with fresh strawberries for dessert.

15 Bean Soup Mix
2 to 4 Ham Hocks (use as many as you like)
3 large celery stalks, chopped coarsely
large onion, diced
5 large cloves of garlic, minced
4 or 5 large carrots, sliced/diced
1 small can Fine Diced tomatoes and juice
juice of half a lemon
1/2 cup chopped fresh parsley
salt/pepper - don't overdo the salt - remember the
ham hocks - you can always add salt at the end if needed
Optional (other pepper, like cayenne if you like)

Soak beans overnight in 2 qts. water. Next morning, pour off water, rinse and put back into large pot. Cover with fresh water at least two to three inches above beans - add all the rest of the ingredients, bringing to a boil, reducing heat to medium, and simmer uncovered for at least two and a half or three hours, until beans are cooked through and tender, and flavors are well blended.

The 15 Bean soup package comes with a little packet of ham seasonings, which I don't use because it tastes "fake" to me - I just prefer the natural flavors. Perhaps it would be OK if I weren't already using the ham hocks.

Prior to his heart attack and by-pass - DH would have loved the skin and fat of the ham hocks - now he'll have to be satisfied with the small bits of meat and the flavor!!

Of course, like all soups, they're even better the second day.

Have a good day everyone -

Love, June