Ham and Bean Soup

By mangia_g2

Ingredients

• 16 oz dry navy beans
• 6 cups water (or stock for cooking)
• 1 lb ham shanks or handful of bacon crumbles
• 1 small onion
• salt
• 1/4 tsp dry mustard
• 1 clove garlic, minced
• 6 peppercorns

Preparation

Step 1

Soak beans overnight in the fridge. Drain water and add fresh water or stock. Add rest of ingredients into the pot. Simmer, covered, for about two hours or til beans are tender. May need to add more liquid if you like it more soupy. Remove peppercorns. If using ham, cut meat off bones and return meat to pot.