This soup is a great way to use that left-over Easter, Thanksgiving, or Christmas Ham!1 cup hard white beans (not canned)
3-1/2 cups water
Boil beans in water for 2 min. Cover and set aside for 1 hour. Rinse and drain.
Add these ingredients to drained beans and simmer, covered for 2 hours on low heat, stirring occasionally:
2-1/2 cups water
Ham Bone
1 tsp. salt
1/4 tsp. pepper
Meanwhile, in a separate pan, boil 'til veggies are tender:
1 can chicken broth
3 medium potatoes, peeled and diced
1 carrot, peeled and diced/chopped
2 celery stalks, diced
Do not drain veggies. Remove ham bone from beans. Add veggie/broth mixture to beans after the beans have simmered 2 hours.
Also add the following:
1 cup of canned petite diced tomatoes (1/2 can)
1/2 tsp. dried parsley flakes
Simmer on med-low 10 more minutes, uncovered.
Add 2 cups diced ham left-overs.
