Ham and Bean Soup

Soak in a large pot overnight:

2 cups dry Navy beans
2 quarts water

2, 1/2 hours to 3 hours prior to serving dinner drain the water and add to the beans in the pot:

2 quarts fresh water
1 hamhock or neckbone (just for flavor)
2 cups chopped ham

Bring the water to a boil and then simmer for one hour. If you stir too often you will end up with mushy beans ;)

After the one hour I like to take the hamhock or neck bone out. Add:

1/4 cup onion
1/4 cup carrots, chopped
1/4 cup celery, chopped
1 tsp salt
2 T butter

let this simmer for another hour.

Add:

1 cup milk

Let the milky soup simmer for about 5 more minutes and then turn the heat to lowest setting until you are ready to serve.

This soup is better the second day. I like to serve this with wheat bread or rolls. With the protein in the wheat and the bean you get a complete protein.

Also, my Dad gave me a tip once and I really like it! Try serving the soup with just a small spoonfull of Horseradish. It gives it a kick!