20 oz Bag of 16 Bean Soup Mix (or bean mix of your choice), discard flavor packet
5-6 oz Smoked Ham Steak, diced (with bone, if possible)
1 Large Onion, diced
4-5 Carrots, peeled and sliced
4 Garlic cloves, minced or pressed
1 Medium Green Pepper, diced
4 Celery Stalks, sliced
2 Green Onions, sliced
1 T Dried Cilantro
1 C Tomato Sauce
3/4 t Ground Cumin
1 T Kosher Salt
1 t Black Pepper
1 Sprig Fresh Rosemary
2 Sprigs Fresh Thyme
2 C Kale, coarsely chooped with stems removed (fresh or frozen)
Directions:
Rinse beans. In a large pot cover beans with water (according to package directions) and soak overnight.
Discard the water and add 15 cups of fresh water to pot of beans. Cook uncovered for 1 hour on medium-heat.
Add ham, onion, carrots, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt, pepper, rosemary, thyme and kale.
Lower heat to low and simmer, covered for about one hour, stirring occasionally or until beans are cooked through.
Add more salt, to taste, if needed.
Yield: 8 Servings
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