Ham and bean soup

Cover the meaty ham bone and rinsed dry beans with water and cook a couple of hours until the beans are about three quarters cooked; with canned beans, cook the ham bone in water about an hour and a half before adding them.

Remove the ham bone and pick off all the meat.

Add carrots, celery, a diced yellow onion and potato without sauteing; taste the broth and add chicken bouillon powder if it is not salty.

Return all the ham meat to the pot with Italian seasoning and black pepper.

Simmer another 45 minutes to an hour until thickened, the vegetables are soft and the broth has reduced.

Serve with plenty of black pepper; reduce further for a thicker soup.