2 onions, diced $0.40
1 tablespoon olive oil $0.10
1 teaspoon dried thyme $0.05
1 teaspoon dried oregano $0.05
1 ham bone, trimmed of most of the fat $free(ish)*
Meat from said ham bone $free(ish)*
1/2 pound black beans $0.50
1/2 pound pinto beans $0.50
1/2 pound black eyed peas $0.50
1/2 pound great northern beans $0.50
1 can diced fire roasted tomatoes $0.79
Total cost: $3.39
In a large stock pot, saute the onions in the olive oil. Heat for approximately 5 minutes, until the onions begin to soften and smell good. Add the spices and cook for another minute. Remove from the heat.
Add the ham bone, ham meat, beans, and tomatoes to the stock pot. Fill with water to near the top of pot. Get the pot back to the heat and bring to a boil. Boil for 5 minutes, then reduce to a simmer as long as possible.
We simmered the soup for about 4 or 5 hours and found it to be delicious. The beans popped open as it went, so even though it wasn’t quite as pretty, it added tons of flavor. If you’re going to cook it this long, be sure to watch it as you may have to add more water. You’ll want it to thicken somewhat, but keep it from getting too sludgy.
Serve on a cold, snowy day with a baguette and ENJOY!