Calico beans

Today I am making 15 Bean Soup, a recipe I got from Squeeze's maternal grandmother, who in turn, got it from her oldest daughter. It ends up being quite thick, very tasty, and almost smoky. We really like it. Plus (like all soups), it is a breeze to make and you have leftovers for a week - that being the best part. It is so nice to be able to have access to a deliciously filling meal on-the-spot. When one doesn't do convenience foods, this is vital for survival. In the winter months I usually make soup every week, with leftovers peppered throughout the days.

I also add several chopped carrots and celery to the pot for the last hour or so, in addition to doubling the recipe. More really is better!

15 Bean Soup

2 cups beans (whatever combination you so desire)
2 quarts water
1 ham hock
1 onion
1-2 cloves garlic
1 can tomatoes
1 tbsp chili powder
1/2 bay leaf
3 whole cloves
Salt & pepper to taste

Wash beans thoroughly. Place beans in a pan or kettle & cover with water: soak overnight. In the morning, drain, rinse, add 2 quarts water. Add ham hock, chopped onion, tomatoes, chili powder, and garlic.

Bring to a boil, then turn the heat to low and simmer, partially covered, for 3 hours or more. Salt and pepper to taste. Best if made 1 day before serving.

11/15 UPDATE:
I didn't have celery yesterday, so I added cabbage instead; it was delicious. This soup will be made with cabbage from now on. It was that good.