Basic Ham and Bean Soup

Servings: 9

"This recipe for a hearty ham white bean soup calls for carrots, celery,
onion, bay leaves and mustard powder." (Soaking the beans over night is
better. If using this method of preparing the beans, add another 1/2 of
simmer time before adding the ham.)


1 pound dry great Northern beans (Mixed beans is better)
8 cups water (4 cups water & 4 cups chicken stock is better)
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped

1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper


1. Rinse the beans, sorting out any broken or discolored ones. In a
large pot over high heat, bring the water to a boil. Add the salt and the
beans and remove from heat. Let beans sit in the hot water for at least
60 minutes.

2. After the 60 minutes of soaking, return the pot to high heat and
place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves
in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60
more minutes.

3. Remove ham bone and discard. Stir in the chopped ham and simmer for
30 more minutes. Season with ground white pepper to taste.