Name: Many Bean Soup
Ingredients: 2 c. assorted dry beans such as kidney, Great Northern, baby limas, green split peas, etc.; 1 ham shank; 8 c. water; 1 large onion, chopped; 2 large carrots, chopped; 2 stalks celery, chopped; 1 large potato, chopped; 2 cloves garlic, minced; 2 bay leaves; 1 to 2 tsp. chili powder; 1 to 2 tsp. black pepper; 4 c. canned tomatoes with liquid; Salt to taste

Many Bean Soup

This hearty soup was served at the Chocolate Moose in Ely, Minnesota.

Servings: 6

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Ingredients

2 c. assorted dry beans such as kidney, Great Northern, baby limas, green split peas, etc.
1 ham shank
8 c. water
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1 large potato, chopped
2 cloves garlic, minced
2 bay leaves
1 to 2 tsp. chili powder
1 to 2 tsp. black pepper
4 c. canned tomatoes with liquid
Salt to taste

Instructions

Soak beans overnight in a large pan, then rinse.
In a kettle or Dutch oven, boil ham shank in water for 3 hours, then skim off fat from broth.
Remove ham shank; pick meat off bone. Return meat to broth.
Add the soaked beans, onion, carrots, celery, potato, garlic, bay leaves, chili powder, black pepper, and canned tomatoes. Bring to a boil; simmer 2 to 3 hours. Add more water i if necessary. Adjust seasonings.

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