Ham and Bean Soup

For supper tonight on this overcast blustery day in late December...

Ham and Bean Soup
From Diana Rattray,Your Guide to Southern U.S. Cuisine.
A recipe for ham bean soup with Great Northern beans and chopped vegetables.
Prep Time : Cook Time : 2hr Type of Prep : SimmerCuisine : Southern, U.S. RegionalOccasion :
INGREDIENTS:
8 cups water
1 pound Great Northern beans or navy beans
2 cups cubed ham
1 ham bone or ham hock, optional
1/2 cup chopped onion
1/4 teaspoon pepper or to taste
1 bay leaf
1 carrot, chopped
1 rib celery, chopped or sliced thinly
1/2 teaspoon salt
1 can (8 ounces) tomato sauce

PREPARATION:
Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours. If soup is too thick, add a little water.Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.Ham and bean soup serves 6.
More Bean Soup Recipes

http://southernfood.about.com/od/beansoups/r/bl30621l_p.htm