Mom'S Ham Bone Bean Soup - cooking recipe

Ingredients

16 ounces navy beans, Dry
meaty ham bone
2 cups cooked ham, chopped up
1 onion, chopped
2 carrots, chopped
3 celery ribs, divided
2 bay leaves
1/4 teaspoon pepper
7 cups water
10 ounces beef broth
10 ounces chicken broth
10 ounces diced tomatoes (I like the fire-roasted tomatoes)

Preparation

Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
Great served with a dolop of horseradish.