Easy Bean Soup - cooking recipe

Ingredients

ham bone with some meat left
1 (28 oz.) can tomatoes
2 large cans cannellini beans (white kidney beans)
1 bunch celery
about 2 lb. Red Bliss potatoes
2 to 3 qt. water
salt and pepper

Preparation

Remove fat from ham left on bone.
Put in 6-quart Dutch oven or stock pot.
Cover with water (about 3 to 4 quarts, depending on size of bone).
Simmer for about 3 hours, skimming off grease. Chop canned tomatoes; wash celery and cut into 1/2-inch pieces. Wash and peel potatoes; cut into eighths.
Add to broth.
Simmer until vegetables are cooked.
Rinse beans; add to vegetables and broth.
Simmer until beans are heated through; salt and pepper to taste.
Serve with salad and hard rolls.