Ham & Bean Soup (Great for leftover ham)

Materials:

• 1 lb. dry great Northern Beans
• 4 c. low fat, low sodium chicken stock
• 4 c. water
• 1 ham hock
• 1 c. chopped carrots
• 1/2 stalk celery, chopped
• 1 c. chopped onion
• 1 tsp. minced garlic
• 1 tsp. mustard powder
• 2 bay leaves
• 2-3 c. chopped ham
• 1/2 tsp. ground white pepper

Methods:

1. Rinse the beans, sorting out any broken or discarded ones.
2. In a large pot over high heat, bring water and chicken stock to a boil.
3. Add the salt and the beans and remove from heat. Let the beans sit in the hot water and stock at least 60 minutes.
4. After the 60+ minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard powder and bay leaves in the pot.
5. Stir well, bring to a boil, reduce heat and simmer for 60 more minutes or until beans are done (tender).
6. Remove ham bone and discard.
7. Stir in the chopped ham and simmer for 30 minutes or more longer.
8. Season with ground white pepper to taste.
9. Great served with a rosemary sourdough loaf.

Notes:

Be warned - this is heavy soup!