Keith's Southwestern Bean soup

As the weather cools, the appetite for some nice, hot comfort food increases. My southwestern bean soup fills the bill, and is delicious. Here's the recipe. Try it on those chilly days, you'll love it.

Ingredients:

2 cups dried navy beans (1 pound)
12 cups water
2 pounds ham hocks
1 cup mashed potato flakes
2 teaspoons salt
1 teaspoon pepper
1 large onion, chopped( one cup)
2 medium stalks celery, chopped (one cup)
1 clove garlic, chopped
1 can (4 oz.) ortega diced jalapeno (drain juice)
1 tablespoon chili powder
1 teaspoon cumin


Process:

1. Heat beans and water in Dutch oven. Boil uncovered 2 minutes.; remove from heat.
Cover and let stand one hour.

2. Add ham bone. Heat to boiling; reduce heat to low. Cover and simmer about 2 hours
or until beans are tender.

3. Stir in remaining ingredients. Cover and simmer 1 hour.

4.Remove ham bone; remove ham from bone. Trim excess fat, cut han into 1/2 inch
pieces and stir into soup.