“Leftover Ham: Ham and Bean Soup” by Dianna Biondolillo

2 1/2 cups dry navy beans
3 quarts water
1 1/2 cups carrots, chopped
1 large onion, chopped
1/4 tsp. pepper
1 left over ham bone
1 cup celery, chopped
1 large potato, pared and chopped
1/2 tsp. salt
3-4 dashes hot pepper sauce (optional)

Rinse beans. Place in large dutch oven with water and ham bone. Bring to boil. Reduce heat, simmer until beans are tender (3-3 1/2 hours). Remove ham bone. Cut remaining meat of bone and return to soup. Add Add carrots, onion, potato, celery and spices. Cook another 30 minutes or until vegetables are tender.