Ham and Bean Soup
From Rose Ann Long.
Hearty ham and bean soup. Perfect on a cold winter day.
2 pound package of Great Northern Beans
Leftover ham with bone
1 onion chopped
3-4 stalks of celery chopped
2 large carrots chopped
Soak the 2 pound package of Great Northern Beans overnight in water. Cover the beans with at least 2 inches of water when soaking. The next day, add the ham bone (hold back the meat for last), onion, celery, carrots, and more water (enough to keep the beans covered 2 inches). Simmer for 3 hours on medium low heat. Remove celery and carrots and mash -- then put back in soup. Remove the ham bone and add ham meat. Cook additional ½ hour.