Ham, Bean, and Potato Soup
This home-cooked ham, bean, and potato soup is thick and hearty, making it super-satisfying on a fall or winter day. It’s a very basic, traditional soup made with a ham bone and all the trimmings from a whole or pre-sliced baked ham. If you bake your own hams and have been throwing out the bones, you’re missing out on something very special!
dried great northern beans
1
pound
cooked ham, diced
1
pound
ham bone
1
(10 ounce)
tomato sauce
1
(8 ounce) can
onions, chopped
2
large
celery, sliced
4
stalks
1 bouquet garni
dried parsley
1
tablespoon
baking soda
¼
teaspoon
salt and ground black pepper to taste
water, or enough to cover
8
cups
potatoes, peeled and cubed
3
medium
carrots, sliced
2
medium
 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
  Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.
