Ham and Bean Soup

Ingredients:

1 lb. of dry white beans (canned beans can be used instead if drained and rinsed)
9 cups of water
2 cups of chicken broth
1.25 lbs of ham (including bone)
1 lb carrots chopped coarsley
6 large celery stalks chopped coarsley
1 large sweet onion minced
2 T olive oil
.25 ounce of fresh rosemary
2 T Spicy Spuds Tangy Garlic Onion
Sea Salt to taste
Pepper to taste

Soak the beans overnight in enough water to cover. Drain and rinse. Add 9 cups of water to a large pot. Add the soaked beans. Add the ham with bone. Bring to a boil then simmer. Add chicken broth, spices, and rosemary. Cook over medium heat for an hour. Remove the ham and bone. Cut ham into bite size chunks. Re-add ham to soup. Sauté the onion in to olive oil. Add to the soup. Add chopped celery and carrots. Cook for another 30-45 minutes or until the beans and vegetables are tender. Serve hot. Makes about 12-15 servings. Enjoy!