Ham and Northern Bean Soup
1 lb great northern beans
3 cups ham, cubed
1 tsp olive oil
1 cup chopped onion
1 1/2 – 2 cups sliced carrots (about 3 or 4)
salt (1/2 – 3/4 tsp and then check – be careful it doesn’t get too salty with the ham)
pepper to taste
rosemary (a good sprinkling or pinch)
garlic powder, a hearty sprinkling (or 2 – 3 cloves, minced)
11AM (or so)
Sort and rinse beans. Cover well with water and bring to a boil. Cover and boil 5 minutes. Turn off heat and allow to sit at least 2 hours.
1PM (or so)
Drain and rinse. Cover with fresh water, put back on medium-low to medium heat, cover and simmer about 2 hours until tender.
3PM (or so)
In separate saucepan, saute onions and carrots (and garlic, if using) in olive oil until beginning to get tender. Add to beans, along with ham and seasonings. Simmer another hour or two until very tender and creamy and everyone is hungry for supper.
5PM (or so)
Supper is ready. Serve with crusty bread, biscuits or crackers and a fresh green salad on the side.
Note: Can add potatoes and/or leeks instead of carrots.