15 Bean Soup - cooking recipe

Ingredients

20 oz. bag Ham Beens 15 bean soup dry beans
1 to 2 lb. ham hocks
1 large onion, chopped
1 clove garlic, minced
10 to 15 Aunt Jane's mild pepper rings, chopped
1 can diced tomatoes
1 (8 oz.) can tomato sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar
1 to 2 bay leaves
1 tsp. salt
1 tsp. ground red pepper
1 tsp. ground pepper
1 tsp. dried oregano
1 tsp. tarragon
1 tsp. basil
1 tsp. parsley
1 tsp. paprika

Preparation

Wash beans and remove debris.
In large 7 to 8-quart pot, cover beans with water and 2 tablespoons salt.
Soak overnight.
Next morning drain.
Add 2 quarts water and ham hocks.
Bring to a boil. Cover and simmer for 2 1/2 to 3 hours.
Remove ham hocks.
Remove meat from bones.
Shred meat and add back into pot of beans.
Add onions, garlic, pepper rings, tomatoes, tomato sauce, sugar, Worcestershire sauce and bay leaves.
Simmer 30 minutes more.
Add rest of spices.
Simmer 30 minutes more.
Add ham packet included in bag of beans about 1 or 2 minutes before cooking is complete. Remove bay leaves.
Serves 12 to 14.