- 8
- 10 mins
- 190 mins
Ingredients
- 20 ounce package 15 bean soup mix
- Fill kettle with Chicken Broth rather than water
- 1 lb. smoked ham hocks
- 2 cooked bratwurst, sliced (Mild Kowalski sausage)
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 tblsp. chopped fresh parsley
- 1 can diced tomatoes with juice
- 2-3 cloves garlic
- 1 TBSP. salt (salt to taste)
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
- ADD 2 TBSP LEMON JUICE (TASTE)
- Fresh parsley, if desired, for garnish
- Add a little white wine
- Add one cup using Ham Base
- Added a small section of Jalapeno (only the tip)
- Green Pepper
- 2 tbsp chili powder
- 2 tbsp worcestershire
Preparation
Step 1
Instructions
Remove and discard the seasoning packet (if included) from the bean soup mix. Place the beans in a large soup pot and add 2 quarts of water. Cover and allow to soak 8 hours or overnight.
Drain the beans and return them to the pot. Add one quart of water, the chicken broth, and ham hocks. Bring to a boil, reduce heat and simmer uncovered for 2½ to 3 hours.
Add all the remaining ingredients except lemon juice. Simmer for an additional 30 minutes or more until all the vegetables and beans are tender. Note: You can also remove the ham hocks at this point and add some sliced kielbasa or other sausage to the pot for the final cooking time.
Just before serving, add lemon juice.
Garnish with a little chopped fresh parsley if desired.
MAKE THE DAY BEFORE YOU EAT. THE SOUP NEEDS TO GATHER FLAVORS.