13 Bean Soup

I have never really liked bean soups.  They are usually too thick and goopy.  However when I saw this recipe I knew that I wanted to try it.  I was pleasently surprised when I ate this.  It was full of flavor and the addition of the ham and carrots was amazing.  If you want a guilt free meal and one that you dont have to stand over the stove to make...this is right up your alley.

This picture doesn't do this soup justice!

13 Bean Soup

Adapted from One Hundred Dollars a Month

Ingredients

29 ounces 13 bean mix (can be found in the bulk section of most stores)

1 large onion, chopped

4 chopped carrots

3 celery ribs, chopped

3 garlic cloves, minced

2 cups frozen corn

8 cups vegetable broth ( I used chicken broth)

2 {14 1/2 ounce} cans diced tomatoes

1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red pepper flakes

Ham hock or ham shank ( I used two shanks...they are meatier)

Directions

Rinse beans in warm water and add to your crock pot (Use a very large crockpot). Add all other ingredients, stir, and cook on low for 8 hours or high for 4 hours. Take out ham and shred meat off the bones and add the meat back to the soup. Serve warm with a crusty hunk of bread.

Store leftovers in the refrigerator for up to 3 days or freeze for later use.  (Good for up to three months)

© Kim Bohme and A Bohme Cooked Meal