Getting dinner on the table every single night is challenging at best and coming up with new and different alternatives for weeknight meals can be daunting.  I love recipes that can be made from pantry staples like beans, add a few fresh ingredients and dinner is served!  When the winter temperatures come on, I always think about a steaming bowl of hot soup.  My Ham and Bean soup is simple and packed with flavor and it’s economical as well.  This recipe is great to make with leftover ham or go to the deli counter to order a few slices cut extra thick. 
 
Ingredients
1 pound Great Northern beans picked over and rinsed
6 ounces of deli ham sliced thick
2 14 ounce cans of chicken stock
2 cups water
1 onion chopped
½ cup finely chopped carrots
1 clove of garlic
1 bay leaf
Salt and pepper to taste
 
In a large soup pot brown ham over medium high heat.  Remove ham from pot and cook onions for 4-5 minutes until soft.  Add remaining ingredients except carrots.  Bring to a boil, reduce heat to medium low and cook covered for 2-3 hours stirring often and adding additional liquid if needed. Add carrots when 20 minutes cooking time remains.