Ham And Bean Soup II
- 1 lb Great Northern Beans
- 8 cups Water
- 1/2 tsp Salt
- 1 Ham Hock
- 1 cup Carrots, Chopped
- 1 stalk Celery, Chopped
- 1 cup Onion, Chopped
- 1 tap Garlic, Minced
- 1 t Mustard Powder
- 2 Bay Leaves
- 2 c Chopped Ham (or smoked turkey legs)
- 1/2 tsp White Pepper, Ground
(I skip the first step and soak the beans overnight with a little baking soda.)
Drain and rinse in the morning.
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.
After the 60 minutes, 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.
Remove ham bone and discard.
Stir in the chopped ham and simmer for 30 more minutes.
Season with pepper to taste.