Ham and 15 Bean Soup

Soak beans overnight. If you prefer, you may place the beans in a medium saucepan, cover with water and bring to a fast boil. Remove from heat, cover and let stand for 1 hour. Rinse and  use.

Place ham bone and cubed ham in a large stockpot. Cover with water and bring to a rolling boil over medium high heat. Lower heat to medium low and add rinsed beans, vegetables, spices and wine.

Let simmer for 3 to 4 hours, stirring occasionally. I like to let this soup simmer for a long time because the flavors meld together so beautifully.

This recipe makes roughly 3 1/2 quarts of soup. I prefer to make a giant pot, because there is nothing like leftovers and also it freezes very well. Simply let cool, place remaining soup in a freezer container or bag and freeze. Thaw and serve on a busy weekday evening and you have a delicious home cooked meal! If you prefer to make a smaller batch, then cut the ingredients in half.