Hearty Ham Bone Soup Print
10 cups water
1 leftover meaty ham bone
4 celery ribs (stalks) diced
3 medium carrots, sliced
2 medium onions, chopped
1 bay leaf
1 Tbsp parsley flakes
2 tsp salt
1/4 tsp coarse ground pepper
2 medium potatoes, peeled and diced
1 can (19 oz) mixed beans, rinsed and drained
1 can (14 oz) navy beans, rinsed, drained and slightly mashed with fork
1 cup chopped fresh spinach, stems removed, lightly packed (optional)

Put water and ham bone into large pot or Dutch oven. Bring to a boil. Boil, uncovereed for 5 minutes. Carefully skim off and discard foam from surface. Return to a boil.
(The bone can be boiled for a couple of hours and then cool the broth by putting it in the fridge overnight. The fat will harden and can be skimmed off easily the next morning).
Add next seven ingredients. Reduc eheat to medium-low. Cover. Simmer for about 2 hours until ham is falling off the bone. Remove all meat from bone. Discard bone. Chop meat. Return to soup. Remove and discard bay leaf.
Add potato. mixed beans and navy beans. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for about 20 minutes until potatoes are tender. Add spinach. Cook for 5 minutes more.
Serves Eight.
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