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“In 'Pastry Queen Parties' by Rebecca Rather”
READY IN:
4hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
  2. Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
  3. Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
  4. *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
  5. To serve, reheat and add water or stock if it has become too thick.

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