Ham and Bean Soup

Many people like to serve ham for Christmas dinner and with the great sale prices this week, this is the perfect time to pick up an extra ham for quick and easy weeknight dinners.  I usually try to slice about 1/3 of the ham for sandwiches, then chop/dice the remaining ham and freeze it in individual baggies.  Add the defrosted ham to scrambled eggs, Chicken and Chorizo Jambalaya or soups.  Which brings me to this tasty family recipe for Ham and Bean Soup.

This is a great soup to prepare with leftover ham and the soup bone from your holiday ham.  (Don't throw away the soup bone!  There's a lot of flavor in there.)  This soup does take a little extra time to prepare, but the low and slow approach creates a soup that's full of flavor, with just a slight zing from a generous dash of hot sauce.  Enjoy!!

1 lb Dried Great Northern Beans, prepared in advance
2 quarts Water
1 Meaty Ham Bone
2 cups of Diced Ham
1 tsp Salt, or to taste
1 tsp Ground Black Pepper
1/4 cup Ketchup
1  small  Onion, chopped
1 Carrot, shredded
3 - 4 dashes Tabasco Hot Sauce (optional)

Place the dry beans in a medium soup pot and cover with about 2 inches of water.  Let soak for 6 - 8 hours, or overnight.  Drain the beans, then return to the soup pot.

Combine beans with 2 quarts of water.  Add all of the remaining ingredients to the pot and bring the soup to a full boil.  Lower heat and simmer for 2 - 3 hours, stirring occasionally.   Serves about 5 - 6.