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Ham and Bean Soup

2 pounds Dried Great Northern Beans
2 whole Bay Leaves, Dried
1 whole Ham Bone, Optional
3 whole Carrots, Diced
3 whole Celery Ribs Diced
1 cup Ham, Diced, Or More As Needed
1 can (14 Oz. Can) Vegetable Broth


Rinse beans and pour into a Dutch oven or stock pot. Cover with water. Cook on medium-high until boiling. Once boiling, place the lid on the pan and turn off heat. Let stand for 1 hour. Rinse beans again and put in the Dutch oven or stock pot. Cover with water. Add bay leaves, ham bone, diced carrots and celery. Let simmer for 2 to 2 1/2 hours. Remove ham bone and cut any remaining meat off of it. Add all of the ham to the soup (add more ham as needed) and vegetable broth. Let simmer 20 minutes to allow everything to heat through and incorporate. Serve!

Source: tastykitchen.com