Bean Pot Soup
Why I Love This Recipe
Ingredients You'll Need
2 cups pinto beans -- soaked overnight
1 pound ham -- cubed
22 ounces V-8® vegetable juice
4 cups chicken broth
3 large onions -- chopped
2 large carrots -- shredded
1/4 cup green bell pepper -- chopped
3 cloves garlic -- minced
3 tablespoons parsley -- chopped
1/4 cup brown sugar
1 teaspoon chili powder
1 teaspoon Kosher salt
3 each bay leaf
1 teaspoon oregano
1/2 teaspoon cumin -- ground
1/2 teaspoon rosemary -- crushed
1/2 teaspoon celery seed
1/2 teaspoon thyme -- ground
1/2 teaspoon basil
1/4 teaspoon curry powder
4 cloves garlic -- whole
1 cup cream sherry
Directions
Soak the beans in water overnight in a large Dutch oven. Bring to a boil for 30 minutes. Drain liquid from beans and discard.. Add 4 cups fresh water and remaining ingredients, except for the sherry. Bring to a boil, cover and cook slowly until the beans are tender, about 3 hours. Stir in the sherry and serve.
