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If your family is like mine, we enjoy a spiral sliced ham for the holidays and this soup is perfect for the leftover hock and ham.
15 Bean Soup
1-Bag 15 bean dried bean soup mix with seasoning packet.
2 Cans- 15-30 oz. Crushed tomatoes
1 Large onion, chopped
2-Cloves garlic, minced or pressed
3-Stalks of celery, chopped
1-Ham hock with ham on it
2-3 slices of ham cut into bite-size pieces
1 -Tbsp. dried parsley
2- Bay leaves
1/8 tsp. Ground cloves
Salt & pepper to taste
The night before inspect the beans for small stones or other foreign material (all natural dried beans may contain small stones). Put beans in a 8 quart pot and add water about 3 inches above beans and let soak overnight.

In the morning, drain the water from beans and add the ham hock and pieces of ham, crushed tomatoes, onion, garlic, celery, parsley, bay leaves and ground cloves. Add enough fresh water to cover all the ingredients.

Bring to a boil, stirring occasionally. Reduce heat to simmer until ham is falling off the hock.
Remove the hock and carefully remove all the ham and add to soup. Also, dig the marrow from the hock and add to soup also. Add the seasoning packet from the beans for the last half hour.

Continue to simmer for a total of about 3 hours. Then add the salt and pepper to taste and remove from heat. You can serve the soup that day but the flavors are better the next day after flavors have melded. Will keep for 3-4 days refrigerated or can be frozen.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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