16 Bean Soup

This is a recipe that I make up as I go. Depending on what I have on hand and my mood for the day. The soup was really tasty and everyone, including the kids, ate it all up. We had no leftovers.

1 lb 16 bean soup mix (don't use the packet that comes with it if you bought the mix and didn't make your own), soaked overnight and drained

1 ham hock

oil

1 onion chopped

2 green bell peppers chopped

1 red bell pepper, chopped

4 cloves of garlic, minced

1 can diced tomatoes

3 bay leaves

6 cups chicken stock

tabasco sauce

salt and pepper

In a stock pot cook onion and peppers in oil until tender. Add garlic, cook until fragrant.

Add can of diced tomatoes, bay leaves, and chicken stock. Bring to a boil then add beans and ham hock. Cook 2-3 hours on low or until the beans are tender. Add water to keep the beans and ham hock covered if needed.

After beans are tender, remove bay leaves and ham hock. Shred the meat on the ham hock and return to pot. Taste soup and add tabasco sauce, salt and pepper until it reaches the taste you like.