Gluten Free Bean Soup

Bean soup is such a great way to fill up for lunch or dinner! I always make a big batch and jar some while it is hot so I can store it for later. You can also freeze some of the unused soup so it is there when you need a quick lunch. This can also be made vegetarian by simply removing the meat and adding a little more salt.

Ingredients:
2    cups of mixed dried beans (kidney, black, pinto, lentils, northern)
6    cups water
1/2 tsp salt
1    onion, chopped
1    stalk celery, chopped
2    garlic cloves
1    bay leaf
2    ham hocks
1/4 cup salted pork cubes (or bacon)

Directions:
1) Soak the beans overnight or use a quick-soak method.
2) Brown the onion, celery and garlic briefly in a soup pot, then add the rest of the ingredients to the pot. Cover the pot, bring to a simmer and continue to cook for 3 hours until the beans are soft.
3) Cool the ham hocks and remove the meat. Put the meat back into the soup.

This recipe serves 6. Serve with some GF bread or crackers or on its own!