Bean Soup

by Ken Valeri

1 1/2 – 2 lbs. dried beans (I vary and mix all kinds but) Navy or Great Northern Beans are usually the best choice

1/2 – 1 lbs. Meaty Ham Hock / Bacon / or Smoked Pork Shoulder (Butt) cut up into chunks

1 large, sweet white onion, chopped

2 to 4 carrots chopped (remember that too many carrots make the soup sweet).

1-2 cloves of Garlic, finely chopped

1 28 oz. can Chopped Tomatoes

4 full stalks and all the extra leaves of celery, chopped

1 tsp. ground pepper

1/4 tsp. hot pepper flakes

1/tsp. salt (careful: some meat is salty so wait until the end to add or not)

Brown meat over high heat, add onions and cook until starting to brown, add garlic but only cook for 30 seconds then add tomatoes immediately. Add everything else then enough water to 2/3 fill your ~6-quart pot. Add more water as beans absorb it to desired consistency. Cook on lowest setting for 6 to 8 hours.

Ken Valeri