- 1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (15 -30 ounce) cans whole tomatoes, crushed
- 3 stalks celery leaves, included chopped
- 2 -3 ham hocks or 1 ham bone, with meat still on it
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary ( crush with fingertips before adding this releases the flavor)
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 chicken bouillon cubes
- Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
- Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
- Next add garlic and sauté 2 minutes more.
- Add your beans and cover with water (about 2 inches over top of beans).
- Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
- Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
- Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
- Taste it after it cooks–you may need more salt or pepper.
- During the last 15 minutes of cooking, add the flavor package that comes with the beans.
- Serve by itself or over rice.
- Prep Time: 1 hrs
- Total Time: 4 hrs
- Servings: 10