It's soup time again!

Tomorrow is the start of soup making season at our house. I found this link...I could make a new soup every weekend for months. Check this out:

http://www.stonegableblog.com/2012/09/soups-on-collection-of-savory-soups.html#more

I found this one and I think we'll make it on the 29th!

Bean Soup

2 1/2 c. great northern beans (dried)
2 quarts water
2 smoked ham hocks
2 TBS Italian seasoning
1-2 TBS ham soup base
1 c. diced onion
1 c. chopped celery (I used 2 celery stalks)
5 small/medium carrots (diced)
3 cloves garlic (diced)
salt and pepper
Tabasco

Fill a pot large enough to hold the beans and water. Bring the water to a boil. Turn off heat and add the beans. Soak the beans for about 2 hours. Drain the water.

Meanwhile, put the ham hocks in a large pot and cover with 2 quarts water. Add the Italian seasoning and ham soup base. Bring to a simmer and simmer for about an hour.

Add the chopped vegetables and beans. Simmer for another hour with lid on, until the vegetables are soft and the meat easily pulls away from the bone. Pull the meat off the bone and discard the bones (this last step took longer than an hour).

Add salt and pepper to taste. Add the Tabasco to individual servings if you like.