Ham Hock & 15 Bean Soup

Ingredients

• 1 medium-large yellow onion
• 4-5 stalks celery, diced
• 4-5 medium carrots, diced
• 4 cloves garlic, minced
• 1 large smoked ham hock
• 1 lb. dry 15 bean mix
• 1 can of diced tomatoes
• 2 whole bay leaves
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1-2 Tbsp chicken bouillon
• salt/pepper to taste
• 6-7 cups water
• 1-2 cups largely diced ham (I cut up a ham steak) - optional

Instructions

1. In a large pot, add the beans and cover completely with water. Soak for 24 hours.
2. Turn your crock pot on high.
3. Evenly place the diced onion, carrots, celery and minced garlic over the bottom of the crock pot.
4. Nestle the ham hocks down into the vegetables.
5. Drain and rinse the soaking beans. Pour them over the vegetables, being careful not to disturb their placement.
6. Pour the diced tomatoes over the beans.
7. Sprinkle the parsley, oregano, basil and bouillon over the top. Add the bay leaves. Salt/pepper to taste. With your fingers, gently move the beans around so the seasoning is evenly incorporated - again being careful not to disturb the vegetables.
8. Fill the crock pot with water until the soup is covered.
9. Cook on high 6 hours.
10. Remove the ham hock, pull off the meat and cut into bite size chunks and put the meat back in the crock pot. If you like a lot of meat, like I do, add the additional 1-2 cups of largely diced ham,
11. Check the seasoning and adjust accordingly. Cook another 1 hour on low or until the diced ham is hot.

If you like some kick you can add some chili powder.

Enjoy!