Ha! That's what we are having tonight too.
I have a friend that started a business packaging a 10 bean soup, which included the recipe and most ingredients, except the fresh veggies. Most excellent! I will have to dig that recipe up, if I can find it. It calls for a little more spice, ie Tony Chachere's Creole Seasoning.
I lived up north (North Dakota) for part of my life and always found the food up there extremely bland. I am used to Cajun cooking.
Found the recipe:
Ruth's 10 Bean Soup
1-pound dried 10 bean mix (you can combine different kinds of beans instead)
2-Ham Hocks
2-tablespoons Tony Chachere's Creole Seasoning
1-Teaspoon Seasoned Salt
2-Tablespoons dried parsley flakes
1-Can of beer
2-Bay Leaves
2-Cups chopped onions
2-Cups chopped celery
2-Cloves of garlic
2-Cans of stewed tomatoes
2-Hot Peppers (Jalapenos - or habaneros, if you are brave)
2-Banana Peppers
1-Pound smoked sausage, sliced (we used pork/deer - 60%-40%) Most excellent!
2-Pounds Raw Chicken, diced
1-Pound fresh peeled shrimp (optional)
Wash & drain beans. Combine beans, 6-7 cups of water, beer, ham hocks, bay leaves, Tony Chachere Creole Seasoning, seasoned salt and parsley flakes in a stock pot. Bring to a boil and reduce to simmer.
Chop onions, celery and garlic fine and add to the soup. Dice stewed tomatoes, removing cores and add to pot along with peppers. Simmer for about 2 hours, stirring occassionally. Stir carefully - broken peppers allow seeds to escape, which are the hottest part).
Before adding remainder of meat, remove ham hocks and trim off fat and bone. Return ham meat to the soup, with bite size pieces of sausage and chicken meat. Simmer for about 1.5 hours longer or until beans are soft. If using shrimp, add 15 minutes before serving.
Remove peppers and serve over rice in a deep bowl. Don't add too much rice.
I also add a dash of Lea & Perrin's and a few squirts of Tabasco in my bowl.
Freezes very well.