HAM AND BEAN SOUP, Shirley Ezzell, Franklin County

Ingredients

1 pound dried Great Northern beans
2 medium onions, chopped
2 teaspoons vegetable oil
2 celery ribs, chopped
10 cups water
4 cups cubed fully cooked ham
1 cup mashed potatoes (without added milk or butter)
1/2 cup shredded carrot
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 bay leaves

Preparation

Place beans in a Dutch oven or soup kettle; add water to cover by 2-inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in beans, water, ham, potatoes, carrots, Worcestershire sauce, salt, thyme, pepper and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 75-90 minutes or until beans are tender. Garnish soup with parsley. Yield: 10 servings.