Ham and Bean Soup

• 1 lb dry northern beans, soak overnight then drain water

• 4 cups chicken broth

• 3 cups water

• 1 meaty ham hock

• 2 cups chopped ham

• 1 cup chopped carrots

• 1 stalk celery, chopped

• 1 cup onion, chopped

• 2 cloves minced garlic

• 1 t mustard powder

• 2 bay leaves

• salt and pepper to taste

• parsley for garnish

Soak beans in large pot of water overnight. The next day rinse beans and fill pot with broth, 3 cups fresh water and 1/2 t salt. Heat to high heat, bring the broth and water to a boil and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, reduce heat to low and simmer for two hours. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes.

Season with salt and pepper to taste