• 1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 (15 -30 ounce) can whole tomatoes, crushed
  • 3 stalks celery leaves, included chopped
  • 2 -3 ham hocks or 1 ham bone, with meat still on it
  • 1 tablespoon dried parsley
  • 1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
  • 1 teaspoon black pepper
  • salt
  • 2 tablespoons olive oil
  • 2 chicken bouillon cubes
  • 1 Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
  • 2 Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
  • 3 Next add garlic and sauté 2 minutes more.
  • 4 Add your beans and cover with water (about 2 inches over top of beans).
  • 5 Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
  • 6 Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
  • 7 Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
  • 8 Taste it after it cooks–you may need more salt or pepper.
  • 9 During the last 15 minutes of cooking, add the flavor package that comes with the beans.
  • 10 Serve by itself or over rice.