Yummy Bean and Ham Soup

I've had food on the brain lately...I actually don't think it's the pregnancy, I think it's just me. Thinking about preparedness, and wanting to improve upon my weak collection of recipes my family loves. Anyway, I called my mom a few days ago for a recipe she used to make in cooler weather. She gave it to me, and we really enjoyed the results. It's tasty, easy, and it uses up a leftover ham bone that otherwise might just be given to the "dogs".

You can probably do many different variations with this, but I'll share how we did it.

Bean & Ham Soup

1 ham bone from a 7-8 lb. ham with meat intact
4 cans beans (great northern, canellini, or navy preferred)
2-3 bay leaves
1/8 c. red wine vinegar (mom uses apple cider, but I was out of that)
1/8 c. worcestershire sauce
pepper to taste
garlic salt to taste
1/2 c. tomato sauce
water to cover ham bone and other ingredients


Combine all ingredients in large stockpot and bring to a boil. Reduce heat and simmer, covered for at least 1 hour (The longer it simmers the more the soup incorporates the flavor from the ham bone and other seasonings).

Right before serving remove bay leaves and ham bone, ensuring all the meat has fallen off the bone. Trim any excess fat from meat, and skim fat if necessary from soup, after letting it cool for a bit. Rewarm, and serve! Makes a great meal for cool fall evenings. I didn't serve anything with this soup; it's a meal in and of itself!

* I read several similar recipes on allrecipes.com that suggest adding a little mustard powder, cayenne pepper, etc. I thought about kicking it up a bit, but decided against it since I was serving this to my family (my kids don't like too much heat).

ENJOY!