Ingredients
1 package (20 ounces) 16-bean soup mix5 quarts water, divided1 pound fully cooked ham, cubed2 fully cooked bratwurst links, sliced1 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped celery1/2 cup sliced carrots2 garlic cloves, minced2 tablespoons Worcestershire sauce1 teaspoon dried basil3/4 teaspoon salt3/4 teaspoon pepper1/2 teaspoon dried marjoram1/2 teaspoon hot pepper sauce2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (4 ounces) chopped green chilies
Preparation
Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender.
Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans are tender.
