Ham & Bean Vegetable Soup

Hello my gentle chiefs ~ it’s been awhile since I posted a new recipe.  Here is a MUST TRY soup recipe from Better Homes and Gardens “New Cook Book.”

Rinse 2 cups of dry navy beans and soak them overnight in six cups of water.  Do not drain the bean.

The next day, bring the beans to a boil and reduce the heat and simmer for two hours.

Cover and let them stand for one hour.

Again bring the beans to a boil.  Add 1 pound of inched cubed ham, 2 medium cubed potatoes, 2 medium chopped carrots, 2 stalks of celery sliced and 1 medium onion sliced.  Also add ¾ teaspoon of dried thyme, ½ teaspoon of salt, ¼ teaspoon of pepper and several dashed of bottled hot pepper sauce and several dashed of bottled Worcestershire sauce.  Cover and simmer until vegetables are tender.

I served bratwurst sliders along with the soup for a very yummy satisfying meal my family enjoyed.  This soup is also excellent the next day reheated.