Ham and Bean Soup

For those that celebrate Easter, this is just in time for your leftover ham.  If you do not, or if it is not easter, ham hocks are usually easy to find.

1 Lb Dry Great Northern Beans (prepared overnight)

3 Tbl Olive Oil

1/2 Cup Diced Celery

1/2 Cup Diced Carrots

3 Tbl Minced Garlic

1/2 Tsp Dried Thyme

2 Dry Bay Leaves

1.5 to 1.75 Lb Ham Hock or Ham Shank

2 Cups Cooked Ham, diced

Salt and Pepper to taste

Beans:  The night before making the soup, place beans in a medium bowl and cover with 3 inches of water.  Soak for at least 6 hours.

Once beans have soaked, set a large pot over medium heat and add oil.  Add the celery and carrots.  Cook, stirring occasionally, until vegetables have softened.  Add garlic.

Drain and rinse the beans and add to the pot along with thyme and bay leaves.  Stir and cook for 1 minute.  Add ham hock and 7 cups of water.  Stir and increase the heat to bring to a boil.  Once boiling, reduce heat to medium low and simmer.  Cook, stirring occasionally, until the beans are tender (about 1 hour).  Add more water as needed to keep beans covered.  

Once beans are soft, remove ham hock and bay leaves.  Add cubed ham and heat for about 10 minutes.  Taste and add salt and pepper to your liking. 

This soup will thicken as it cools.  When reheating after refrigeration, you may need to add water.