Winter Pork And Beans Soup

1. 1

   Soaking beans: place all beans (except green split peas) and 10 cups water in a large soup pot. Bring to a boil, let boil for 2-4 minutes more. Remove heat, let stand 2-4 hours. Drain beans and rinse. Set aside.

2. 2

   In a large soup pot, heat the oil over medium heat, and add the onions. Saute for 5 minutes until translucent, then add carrots and celery. Add salt as desired. Saute an additional 5-8 minutes until carrots have softened and celery is translucent. Add beans (except split peas), ham hock and 12 cups water, bring to a boil then simmer at low heat for 45-60 minutes. Add additional salt as desired, pepper, oregano and rosemary. Once beans have softened, add split peas, and simmer an additional 20-25 minutes, until split peas are tender.

3. 3

   Remove ham hock, take meat off bone and chop, return meat to soup and discard bone. If soup becomes too thick, add water and increase spices as desired.

4. 4

   Add spinach, stir for 1-2 minutes in soup till wilted, serve with crusty bread.

* Per serving · 4 servings · Values may vary.