Bean Soup

This recipe is adapted from the one that is on the back of the Bean Soup Mix.

Bob's Red Mill 13 Bean Soup Mix
(Navy, Black, Red, Pinto, Baby Limas, Large Limas, Garbanzo, Great Northern, Kidney Beans, Black-Eyed, Yellow, Split, Green Split Peas and Lentils)
1 White Onion
28 oz can crushed tomatoes with basil
(Tomato Puree, Tomatoes, Salt, Basil, Citric Acid)
1 Ham hock (I used 3 Hot Links Sausages cut into small pieces instead)
1 Tbsp chili powder
2 cloves garlic minced
salt & pepper

Rinse beans and soak overnight. In the morning drain, rinse and bring 3 qts of water to a boil with the beans and the sausage. Reduce heat and simmer for 3-3 1/2 hours. Add onion, crushed tomatoes, chili powder, garlic and salt and pepper. Simmer another 30 minutes.

This makes a lot of soup. We froze half of it, and the other half we will eat over the next few days. If you leave it on the stove for a while, it will thicken up, so you may have to add water to it when you reheat it later.