Ham and Bean Soup

Cold snap still holds PA, and much of the country, how about some hot soup?

1 Pound Dry Great Northern Beans
9 Cups Water
1/2 Tsp Salt
2 Ham Shanks
1 Cup Carrots, Thinly Sliced
1/2 Cup Celery, Thinly Sliced
1 Leek, Diced
1 Tsp Minced Garlic
1 Tsp Mustard Powder
1 Bay Leaf
1 Tsp Ground Pepper

Rinse the beans and sort out any discolored ones.  Put water salt and beans in a large pot.  Bring to a rolling boil and turn off heat.  Let sit for at least one hour.

After at least an hour, add ham hocks.

Around that, add carrots, celery, leek, garlic, mustard and bay leaf to the pot.

Stir gently to mix vegetables into beans.

Cover and bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham shanks, cool and shrewd meat.  Return to pot, stir well.  Season with pepper.