Left-over holiday Ham-bone? Try this.

Ham and Bean Soup

1 lb. dry navy beans (2 1/2 cups)
8 cups water
1 1/2 lbs meaty ham hocks (left-over ham and bone)
1/2 tsp salt
1/4 tsp pepper

Rinse beans. In a Dutch oven combine beans and water. Bring to boiling: reduce heat
and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or soak beans in
water in a covered pan overnight). Do not drain. Bring beans and liquid to boiling. Add hamhocks; reduce heat. Cover and simmer for 1 hour or till beans are nearly tender.
Remove pork hocks. When cool enough to handle, cut off meat and coarsely chop.
Discard bones. Return meat to pan. Add salt and pepper. Return to boiling. Cover and
reduce heat. Simmer about 30 minutes or until beans are cooked.

Variation: Ham and bean Vegetable Soup
When returning meat for last 30 minutes simmer, add:

2 medium potatoes, peeled and cubed
2 carrots chopped
1 medium onion chopped
2 stalks celery, sliced
3/4 tsp dried thyme, crushed

Simmer until vegetables are tender. Additional salt and pepper to taste if needed.

serves 8-10