Ham and Bean Soup

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A warm, hearty, stick-to-your-ribs soup. It's a kicked up version of another recipe - I added a few touches of my own.

Shared by miketamm,
pittsburgh, pa

Ingredients

1 lb. Great Northern beans
4 qt. water
5 tsp. ham base, divided
1 ham hock
1/4 C. butter
1 med. onion, chopped
1 med. carrot, grated
salt and pepper to taste
1 thick slice ham, cut into bite-sized pieces
warm crusty bread

Directions

Rinse beans. Place them in a stockpot with 4 qt. water, ham hock, and 4 tsp. ham base. Bring to a boil, reduce heat and simmer 2 1/2-3 hours. Heat butter in medium skillet on medium heat. Add onion and grated carrot, cook until they soften. Remove ham hock from pot, discard. Remove 2 cups beans from pot and mash. Return to pot and and onion/carrot mixture. Add ham and cook until heated through. Add additional ham base, salt and pepper to taste. Serve with the bread.