Wait - Don't Throw That Out!

Do any of you have leftover Easter ham from yesterday's dinner and plan on chucking the big ham bone into the trash because you don't have a dog to gnaw on it and don't know how else to use it? Well today I discovered a recipe in my Better Homes and Gardens cookbook that put our leftover bone to use with delicious results. Today was a quintissential rainy spring day and this soup hit the spot. Even Ben ate it, after ten minutes of protestation. It's amazing what you like when you actually try things.

You can make this recipe on the stove or in a crockpot and I opted for the lazy woman't route. Plus, electricity is cheaper than gas. Granted, the soup doesn't look pretty, but don't let appearances fool you. The bone gave the ham and bean soup a smoky taste. We also threw in some of the leftover ham so there were chunks mixed in.

The finished product - enough for another meal. Hooray!

Ham and Bean Soup - Serves 5

1 c. dry navy or Great Northern beans (I'm sure you could use canned to be quicker)

1 to 1 1/2 lbs. meaty smoked pork or ham or 1- to 1 1/2 lb. pound meaty ham bone

1 1/2 c. sliced celery (3 stalks ) - I didn't have celery and substituted this with 1/2 of a large green pepper

1 c. chopped onion (1 large)

3/4 tsp. dried thyme or twice as much fresh

1/4 tsp. pepper

1 bay leaf

1. Rinse beans. In a large saucepan combine beans and 4 c. water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for one hour. (Or, place beans in water in pan. Cover and let soak for 6-8 hours or overnight). Drain and rinse beans.

2. In a pan, combine beans, pork or ham bone, celery, onion, pepper, thyme, bay leaf, and 4 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1 hour or till beans are tender. Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones and bay leaf. Slightly mash beans in pan. Return meat to pan and heat through.

Crock Pot directions: Prepare beans as in step 1; drain and rinse. In a crock pot, combine pork or ham bone, celery, onion, thyme, pepper, and bay leaf. Stir in beans and 4 c. fresh water. Cover and cook on low heat for 4-5 hours or high heat for 4-5 hours. Discard bay leaf. Remove meat; coarsely chop. Slightly mash beans and return meat to pot. Cover; cook on high 5-10 minute more until heated through.

Note: You can also add vegetables like sliced carrots during the last 30 minutes or so.