Well it is Easter 2013 and one of our FB Follower's Richard shared this recipe for Ham and Bean soup with us.
Thank you Richard. I love soup. It really does not matter what time of year it is. Plus with Spring here we can get so many great vegetables to make soup with.
Makes 7 quarts
For each quart Richard used
1 cup of navy beans that he soaked over night
1 cup of diced ham
1/2 cup each of onions, celery an carrots.
I filled the jar with ham broth that I made from the bone and processed at 10# for 90 minutes.