Ham and Bean Soup II Recipe
- 1 pound dry navy beans, soaked overnight
- 4 quarts water
- 1 pound leftover ham bone with meat attached
- 1 onion, finely diced
- 2 carrots, sliced
- 2 stalks celery, diced
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
step 1: In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
step 2: Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
step 3: Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.