1 ham bone
1 1/2 cups cubed ham
1 sweet onion, chopped
4 medium carrots, peeled and sliced
4 stalks celery, chopped
4 cloves garlic, minced
2 20 oz. packages dried  beans (15 bean)
1/2 cup dry white wine
1 tbsp. garlic powder
2 tbsp. black pepper
2 tsp. sea salt
2 tbsp. dried oregano
1 tbsp. dried rosemary
1 tbsp. thyme

Soak beans overnight; if you prefer you may place the beans in a medium saucepan, cover with water and bring to a fast boil.  Remove from heat, cover and let stand for one hour.  Rinse and  use.

Place ham bone and cubed ham in a large stockpot.  Cover with water and bring to a rolling boil over medium high heat.

Lower heat to medium low and add rinsed beans, vegetables, spices and wine. Let simmer for three to four hours, stirring occasionally.   

I like to let this soup simmer for a long time because the flavors melt together so beautifully.

This recipe makes roughly 3 1/2 quarts of soup.  I prefer to make a giant pot, because there is nothing like leftovers and also it freezes very well.  Simply let cool, place remaining soup in a freezer container or bag and freeze.  Thaw and serve on a busy weekday evening and you have a delicious home cooked meal! If you prefer to make a smaller batch, then cut the ingredients in half.

Submitted by: Cleanfreshcuisine