Mary Jane'S Bean Pot Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
3 stalks celery, diced
3 tablespoons minced garlic (about 9 cloves)
2 jalapeno chiles, stemmed, seeded, and chopped
4 medium carrots, diced
10 cups water
1 (20 ounce) package 15 bean mix, soaked overnight according to package directions
1 meaty ham bone (or 14 oz. pkg. smoked sausage, sliced)
1 (10 ounce) can Rotel Tomatoes
1 teaspoon ground ginger
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Preparation

Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
*Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
To serve, reheat and add water or stock if it has become too thick.