Ham and Bean Soup

OK Tracy, this ones for you, a dinner. I made this soup from our leftover Easter ham and canned beans...so quick and simple! The funny thing is I made this recipe free of gluten, dairy, garlic, etc. so Emily could have it and then she didn't even want to try it. The rest of the family however cleaned out the pot in one night. It was sooo yummy!

1 Meaty ham bone

1 14 oz can of chicken broth (or vegetable broth, beef broth might even be good)

1 14 oz can of water

2 15 oz cans of white beans (we use S&W brand in light seasoning, so unseasoned may result in a different finished product)

1 Large carrot

1/2 t pepper

Place your ham bone in a large pot with the chicken broth and water. Bring to a boil, reduce heat, and simmer for about 1 hour. (Now at this point I'm thinking I should retract that part about this being quick. How about if at the end I give you the shortcut version?)

Take the ham out of the pot and set aside to cool a bit. Pour one can of beans with juice into the pot with the broth and water in it. Blend with an emersion blender or mash well by hand. Keep simmering.

Remove ham from the bone and chop into small pieces. Chop carrot into small pieces also. Put ham and carrots into the pot. Pour the other can of beans with juice into the pot. Add pepper and stir well. Simmer, stirring occasionally, for about 1/2 hour or until carrots are soft.

Now for the shortcut. This will be a little less salty and a little less "hammy" but still delicious and a lot quicker. Skip the whole hambone thing and just buy a thick slice of ham at your deli counter. Put the broth, water, and one can of beans into your pot and blend. Add the ham (chopped), carrots, pepper, and the other can of beans and stir well. Simmer for about 1/2 hour.

There ya go, quick and simple. :)