15 Bean Vegetable Soup

Tonight's dinner was exactly what the doctor ordered: hearty 15 bean soup with homemade gluten free corn bread muffins. It takes a while to make, but it uses mostly leftovers and pantry staples, so it's perfect for when your feeling under the weather and don't want to run to the store. It also gives you a good excuse to stay snuggled on the couch all day!

1 bag 15 bean soup beans (not the 16 bean- those contain barley which is not celiac friendly)
1 ham hock or leftover ham bone
2 large red potatoes, diced
2 cups diced carrots
1 large diced onion
2 cups diced celery
1 bell pepper, diced
2 tbsp Cajun seasoning blend
2 cloves minced garlic
Salt and pepper to taste

Rinse the dried beans and place in a large pot. Cover by 2 inches with water and bring to a boil. Turn off the heat and allow to soak for one hour.
Drain and rinse the soaked beans and return to the pot with the ham bone. Cover with water (or broth) by 2 inches. Bring to a boil and then reduce to a simmer. Simmer for 3 hours.
Remove the ham bone and pick of any remaining meat. Return the meat to the pot along with the carrots, celery, onion, bell pepper and garlic. Bring to a boil and the reduce to a simmer. Season with the Cajun seasoning and simmer for one hour.
Add the diced potatoes and simmer for 15-20 minutes until tender. Add additional salt and pepper if needed. Makes 9 servings.