Simple Ham and Bean Soup

This was great with leftover Easter Ham.  I'm sure you could use different kinds of beans with good results.

Place in large pot:
1 cup black beans
1 cup pinto beans

Cover with an inch of water.  Bring to boil.  Turn off burner and let stand one hour.
Pour off water and rinse beans.  Cover with an inch of new water.  Cover, bring to a boil, and cook 30 minutes.
Uncover and add ham bone.  Cover and cook another 30 minutes.

Uncover and add:
1 TBS chicken bullion
1 cup carrot chunks
1 stalk of celery chopped
1 cup chopped onion
1 tsp minced garlic
2 bay leaves
1/2 tsp ground mustard

Simmer uncovered about 30 more minutes, until beans and veggies are desired tenderness.  Check often to make sure there is enough water to cover.


Remove ham bone and bay leaves.  Add 1-2 cups chopped ham.  Return to simmer and heat throughout.

Season with salt and pepper to taste.

My soup was a nice thickness--you can adjust to your liking by adding broth or water if you like it soupier, or by adding cornstarch mixed with water to thicken it if desired.

Served with: Homemade Whole Wheat Bread and green salad