Old-Fashioned Ham & Bean Soup

Serves 4 to 6

2 meaty ham hocks or 1 meaty ham bone

16-oz. pkg. dried navy beans

1 c. cooked ham, chopped

1/2 to 3/4 c. onion, quartered and sliced

3 stalks celery, chopped

1/2 c. carrot, peeled and grated

2 bay leaves

1/2 t. garlic powder

1/2 t. seasoned salt

1/4 t. pepper

1/2 t. dried parsley

1/8 t. dried thyme

The night before, cover ham hocks or ham bone with water in a large stockpot. Simmer over medium heat until tender. Remove ham hocks or bone from stockpot, reserving broth; slice off ham. Refrigerate reserved broth and meat overnight. Cover beans with water in a bowl and let stand overnight. The next day, drain beans and set aside. Discard fat from top of reserved broth; add beans, ham, and remaining ingredients to broth. Bring to a boil. Reduce heat; simmer until beans are tender and soup is desired thickness, about one hour. Discard bay leaves.

Crunchy toppings can really add fun and flavor to soup or chili. Some fun choices...fish-shaped crackers, bacon bits, French fried onions, sunflower seeds or toasted nuts.