Cooking Thursday

I had a ham bone in the freezer from a ham I made earlier this year, and I knew I better be using it.  I often make pea soup and wanted to try bean soup.  I picked up a bag of Hursts Beans which had a recipe on the package.  It was really good!  It's starting to warm up, so I probably won't be making soup again for a while, but this recipe is a keeper, and it'll be on the menu next fall.

15 Bean Soup

1 bag Hursts 15 bean soup
8 cups vegetable broth
Ham bone with plenty of meat attached.
1 large onion, diced
1 clove garlic, minced
1 teaspoon chili powder
15 ounces dice tomatoes

Rinse beans checking for any debris.
Pour beans into large crockpot.  Add broth, ham bone, onion, garlic and chili powder. You may add more water or broth is needed.
Cook on low for 8 hours.
Remove ham bone, stir in tomatoes and seasoning packet from bean soup bag.
Add back any ham that is still attached to the bone.
Cook on low for at least 30 more minutes, can cook for longer if desired, and serve.