2 c. "13" bean soup mix
2 qt. water
1 lb. diced ham or ham hocks
1 large onion, chopped
2 cloves garlic, mincedf
1/2 tsp. celery seed
1/4 tsp. Italian seasoning
1 tsp. salt
pepper to taste
1 (16 oz.) can tomatoes, chopped
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped chilies
Sort and wash bean mix. Place in Dutch oven. Cover with water 2
inches above miz; soak overnight or use quick soak method. Drain.
Add next 7 ingredients; bring to a boil and simmer 1-1/4 hours, or
till tender. Remove ham hocks; pick meat from bones and return to
soup. Add tomatoes and chilies. Simmer 30 minutes, stirring
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