Homestyle, hearty and delicious!
- 2 packages (20 oz size) Dried beans (15 beans)
- 1 whole ham bone
- 1-½ cup ham in cubes
- 1 whole Sweet onion, chopped
- 4 whole Medium carrots, peeled and sliced
- 4 rods Celery, chopped
- 4 cloves Garlic, cleaned and chopped
- 1 tbsp garlic powder
- 2 tablespoons Black pepper
- 2 teaspoons Sea salt
- 2 tablespoons Dried oregano
- 1 tbsp Rosemary
- 1 tbsp Thyme
- ½ cups Dry white wine
Soak the beans overnight. If you prefer, you can place the beans in a medium saucepan, cover with water, and bring to a rapid boil. Remove from the heat, cover and let stand for 1 hour. Rinse and use.
Place the ham bone and cubed ham in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce the heat to medium-low and add the rinsed beans, vegetables, spices and wine.
Simmer 3 to 4 hours, stirring occasionally. I like to let this soup simmer for a long time because the flavors come together so well.
This recipe makes about 3 1/2 liters of soup. I prefer to make a giant jar, because there’s nothing like leftovers and it freezes very well. Simply let cool, place the rest of the soup in a container or freezer bag and freeze. Thaw and serve on a busy weeknight and you have a delicious home-cooked meal! If you prefer to make a smaller batch, cut the ingredients in half.