Ham & Navy Bean Soup
6 - 8 cups of chicken stock
3 meduim carrots, sliced
2 stalks celery, sliced
1 ham bone
1 pound navy beans, rinsed
Leftover ham, cut into bit size pieces.
Bring soup to a boil then lower to a simmer and cook for approximately 2 hours, or until beans are cooked through. I also added some Mrs. Dash, fresh parsley, a bay leaf and some cracked black pepper while it cooked. I added the ham during the last 15 minutes of cooking.
It was really tasty and went especially well with the honey wheat bread for supper. Warmed our bellies nicely. Thanks Mom!