Ham Bone and Bean Soup
rec.food.cooking/Elizabeth Falkner (1998)
Yield: 8 servings

1 (10 oz) pkg. 15-bean soup beans or other "ham" beans
1 1/2 cups ham scraps; divided
1 ham bone
1 celery stalk; sliced
1/2 carrot; sliced
1/2 bay leaf; crumbled
2 1/2 qt water (or more)
1 onion; chopped
2 garlic cloves; chopped
Salt
Freshly ground pepper
Tabasco (optional)
Finely chopped fresh herbs (optional)

Cover the beans with water and soak overnight, or place in a pan, cover, and bring to the boil. Remove from heat and let sit 1 hour. Drain.

Make a stock of 1 cup of the ham scraps, ham bone, celery, carrot, bay leaf, and water by bringing to the boil, reducing heat, and simmering a couple of hours. Degrease and strain. This may be done ahead and frozen (defrost before proceeding with recipe).

When ready to cook, add the prepared beans, remaining 1/2 cup ham scraps, onion, and garlic to the stock, and bring to the boil; reduce heat, and simmer until beans are done, about 45 minutes to an hour.

Season to taste with salt and pepper and optional hot sauce. Add freshly chopped herbs if desired. Remove from the heat.

NOTES:
May be made 1 to 2 days ahead, omitting ham scraps. Add the remainder of the ham scraps 1/2 hour before serving. Bring back to the boil, reduce heat and simmer, covered.