Snowy Day - Ham and Bean Soup

After the pretty White Christmas Day, we needed to rest and regroup. The cold weather kept the snow on the ground and it was a good time for a fire in the fireplace and some homemade soup. I wanted to use up some leftover ham, but we were also in the mood for something a little more lean and healthy after all of the Christmas gatherings. So I followed the Cowboy Soup framework but used ham broth, leftover ham and great northern beans. And of course a can of Rotel for a kick.

This soup got better and better everyday!

Ham and Bean Soup

Remove most of the ham from the bone. Leave a little bit to flavor the broth.
Chop Ham (I used about 2 cups and saved the rest for ham sandwiches)

Cover Ham Bone with Water (probably at least 2 quarts)
Add Bay Leaf, and a few pinches of salt, pepper, and garlic powder
Bring to boil and then reduce to simmer for 30 minutes or longer

Remove Ham Bone and strain the broth into another pot

Chop Onions, carrots and celery and add to the broth. Bring to Boil and simmer for 20 minutes.

I used about 1 cup of each vegetable. Mostly Mama and Daddy think it's important to chop the vegetables the same size for soup so they will cook uniformly.

Add:
Chopped Ham
3 cans of Great Northern Beans
1 can of Rotel (the wonder ingredient)

This is good served with saltine crackers or hot cornbread.