Ingredients
1 Ham Bone
1 1/2 cups Ham, cubed
4 Carrots, peeled and sliced
4 stalks Celery, chopped
4 cloves Garlic, minced
2 package Dried Beans (15 Bean) 20 oz. packages
1/2 cup Dry White Wine
1 tablespoon Garlic Powder
2 tablespoons Black Pepper
2 teaspoons Sea Salt
2 tablespoons Dried Oregano
1 tablespoon Rosemary
1 tablespoon Thyme
Preparation
Soak beans overnight; if you prefer you may place the beans in a medium saucepan, cover with water and bring to a fast boil. Remove from heat, cover and let stand for one hour. Rinse and use.
Place ham bone and cubed ham in a large stockpot. Cover with water and bring to a rolling boil over medium high heat.
Lower heat to medium low and add rinsed beans, vegetables, spices and wine.
Let simmer for three to four hours, stirring occasionally. I like to let this soup simmer for a long time because the flavors melt together so beautifully.
This recipe makes roughly 3 1/2 quarts of soup. I prefer to make a giant pot, because there is nothing like leftovers and also it freezes very well. Simply let cool, place remaining soup in a freezer container or bag and freeze. Thaw and serve on a busy weekday evening and you have a delicious home cooked meal! If you prefer to make a smaller batch, then cut the ingredients in half.
