Ham and Bean Soup

Ham and Bean Soup
Great use of leftover Thanksgiving ham!

Ingredients:

• 8 cups water
• 1 lb. dry great northern beans, sorted and rinsed
• ½ tsp. salt
• 1 cup chopped carrots
• 1 cup cooked potatoes, peeled and cubed
• 1 cup chopped onion
• ½ cup chopped celery
• 1 tsp. minced garlic
• 1 tsp. mustard powder
• 2 bay leaves
• 1 ham hock
• 2 cups chopped ham
• 1 tsp. ground white pepper, or to taste

Directions:

1. Place water and beans in a large pot; bring to a boil over high heat. Stir in salt and remove the pot from heat; cover, and let stand for 1 hour.
2. Add carrots, potatoes, onion, celery, garlic, mustard and bay leaves to the pot with beans; stir well.
3. Add ham hock and bring to a boil; reduce heat to low and simmer for 1 hour.
4. Remove ham hock and discard. Stir in chopped ham and simmer until heated through, about 30 minutes. Season with ground white pepper to taste.