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Many Bean Soup

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This hearty soup was served at the Chocolate Moose in Ely, Minnesota.
Servings 6

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.