Scrumptious Ham and Bean Soup

This is my adaptation of a recipe from and old Sunset Homemade Soups cookbook. It is a great way to use leftover ham. A bowl of this steaming hot soup and some corn bread are really comforting and filling on a cold winter night. Yummy!!

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1  lb  small dry white bean (about 2 1/2 cups)
• 1  tablespoon olive oil
• 1  large onion, chopped
• 2  large carrots, chopped
• 2  stalks celery, chopped
• 2  garlic cloves, minced
• 1⁄4 cup parsley, chopped
• 2  lbs lean ham, coarsely chopped
• 1  teaspoon dried rosemary
• 1  teaspoon thyme leaves
• 1  bay leaf
• 6  cups chicken broth
• 3  cups water
• 1 (8 ounce) can tomato sauce
•  pepper

Directions

1. Soak beans overnight or prepare the quicker way by bringing to a boil and then letting them sit for 1 hour. The instructions are on the package.
2. In a 6-8 quart pot, heat oil, add onions, carrots, celery, and garlic. Cook until onions are soft(about 10 minutes).
3. Add rest of ingredients, bring to a boil, reduce heat, cover and simmer for 2-2 1/2 hours.
4. Whirl about half the mixture in a blender or food processor or mash with a potato masher to thicken the soup.