1 (20-ounce) bag 15-bean soup beans, or other "ham" beans
1 large meaty ham bone
3 quarts low sodium chicken broth
1 (15-ounce) can stewed tomatoes, undrained
4 stalks celery, with leaves, sliced
1 large onion, chopped
1/2 cup carrots, sliced
2 garlic cloves, chopped
Juice of one lemon
1 teaspoon chili powder
1/2 bay leaf, crumbled
Fresh ground pepper
Tabasco sauce, optional
Rinse beans, then place in a large Dutch oven with 3 quarts of water. Bring water to a boil, then lower heat to a simmer.
Cover pot and cook for 1 hour, stirring occasionally.
After the beans have cooked for an hour, add the broth, ham bone, tomatoes (crush tomatoes lightly with your hands), celery, onion, carrots, garlic, lemon juice, chili powder and bay leaf to the pot.
Simmer uncovered, for 1 hour, skimming off grease, as needed. Season to taste with salt, pepper.
Serve with Tabasco sauce, if desired.
Makes 14 servings.
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