Ham and Bean Soup

Soak the Beans (plan ahead!):

1. Place the beans in a 9x13 baking pan. Pour cool water over them so that the beans are covered. Allow the beans to sit in cool water at least 4 hours...but we let them go overnight. Then rinse them well before starting the soup. 

Make the Ham Broth (plan ahead!):

1. We like to do this step the day before we make the soup, but you can do it a few hours before, too.
2. Place them ham bone in a large pot. It's ok if there is still some meat on it, but take off as much as you'd like for casseroles or sandwiches. Cover the bone with water (about 8 cups) and bring to a low boil. Simmer for anywhere from 1-3 hours. After the bone has simmered, remove and discard the bone. The remaining liquid is your ham broth and this is what you'll make soup with. You'll need 6 1/2 cups of broth for this soup recipe.

Make the Soup:

1. Pour the 6 1/2 cups of ham broth (or gel if cooled) into a large soup pan. If you didn't get enough broth for 6 1/2 cups, add water or chicken broth to make enough for 6 1/2 cups.
2. Add beans to the ham broth. Simmer over low heat for 1 hour.
3. Add the carrots, celery, onion, garlic, ground mustard and bay leaves.
4. Simmer for another hour.
5. Add the chopped ham and pepper.
6. Simmer for 30 minutes.
7. Serve and enjoy!
8. Store any leftovers in a sealed container in the refrigerator for 3-4 days.