Ham and Bean Soup


- 1/2 bag dried bean mix

- 1/2 lb. leftover ham or hambone with some ham left

- 1 onion, chopped

- 2 celery stalks, sliced

- 1 green bell pepper, chopped

- 2 T. minced garlic

- 1 (15 oz) can diced tomatoes

- 1 t. chili powder

- 1/2 t. black pepper

- 1/2 t. dill weed

- 4-6 cups water (I had to add a couple more cups while simmering because it cooked down so much)



1.  Soak beans in a stock pot overnight, or for at least 8 hours.

 2.  Drain and rinse beans, then return to pot.  Add the ham and 4 cups of water.  Bring to a boil, then reduce heat and simmer uncovered for 2 hours.

3.  Add the vegetables, spices, and 2 more cups of water (if needed).  Bring to a boil, then cover and simmer for 20 minutes, until veggies are softened.