Recipe(tried): Tom's Soldier Bean Soup

TOM'S SOLDIER BEAN SOUP

64 ounces chicken broth
1 cup leftover cooked ham, diced
1 meaty ham bone
1 (28 oz) can diced tomatoes with juice
1 pound Soldier Beans (or great Northern beans) soaked overnight, drained
1 large onion, coarsely chopped
4 carrots, quartered lengthwise, diced
4 stalks celery, quartered lengthwise, diced
1 Knorr's ham bouillon cube
salt and pepper to taste

Place the chicken broth, diced cooked ham and the ham bone in a large stock pot. Bring to a boil and simmer for about one hour.

Remove the ham bone and when cool enough to handle, remove the meat, cutting it into bite-size pieces. Discard the bone. Return meat to the broth.

Add the canned tomatoes with the juice, drained beans, vegetables, and ham bouillon cube. Bring to a boil and then simmer for about two hours.

Servings: 12
Source: Tom Shunick on a theme of Knott's Berry Farm's Bean Soup