Main Courses

Ham and Bean Soup

Ingredients

• 1 lb. dry Great Northern beans, sorted and rinsed
• 1 meaty ham bone or 2 smoked ham hocks
• 2 cups diced ham
• 1 onion, chopped
• 2 carrots, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp pepper
• 8 cups water or chicken broth
• salt to taste

Directions

1. Soak the beans overnight in plenty of water. Drain.
2. Put the beans, ham bone, diced ham, onion, carrots, celery, garlic, bay leaf, and pepper in the crock pot. Add the water or broth.
3. Cook on low 8-10 hours, until the beans are soft.
4. Remove the bone and bay leaf. Pull any meat off the bone and stir it back in.
5. Mash some of the beans against the side of the pot to thicken the soup. Taste and add salt at the end, since the ham is already salty.

Notes

• A good use for the leftover bone from a holiday ham.
• Serve with cornbread.