Ingredients

• 2 cups 13 Bean Soup Mix
• 1 Tbsp Oil
• 1 cup Onion chopped
• 1 Tbsp Minced Garlic
• 1–1 ½ tsp Chili Powder to taste
• 2 Bay Leaves
• 1 tsp dried Parsley
• ½ tsp dried Thyme
• 1/4 tsp Cayenne
• 2 ½ quarts Water
• 1 Ham Hock
• ½ cup Tomato Paste
• 15 oz Tomato Sauce or 1 quart fresh Tomatoes
• 4 cups sliced Kale

Instructions

1. Rinse 2 cups of Bob's Red Mill 13 Bean Soup Mix, then soak overnight in water to cover.
2. The next day, drain and rinse the beans.
3. In a soup pot, heat oil over medium heat. Add onion, garlic and herbs and spices and sauté until onion is soft, about 5 minutes.
4. Add the beans to the soup pot with 2 ½ quarts of water and ham hock; bring to a boil.
5. Reduce heat and simmer until beans are soft and soup has thickened, 3–3 ½ hours. Remove ham hock from the soup and shred the meat. Return meat to the soup.
6. Add tomato paste, tomato sauce or tomatoes, and kale. Simmer for 20 minutes.