Ham and Bean Soup
1 ham bone
4-5 cups leftover ham
2 cups dry navy beans
2 cups celery, chopped
2 cups carrots, chopped
1 large onion, finely chopped
3 cloves garlic, finely minced
4 sprigs fresh thyme, or 2 teaspoons dry
¼ cup fresh parsley or 1 tbsp. dry
½ teaspoon fresh ground pepper
8-9 cups chicken stock
Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse
In large pan heat oil and saute celery, carrots, onions and garlic until tender.
Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.
Add beans, parsley, thyme and pepper.
Bring to a boil, then reduce heat and simmer covered for 2-3 hours.
Chop up large pieces of ham before serving