Yummy Ham and Bean Soup

Step 1

In a heavy duty pot, such as a Magnalite, saute the chopped onion and bell pepper until tender.

Step 2

If using ham carvings without the bone, add them now.

Step 3

Add in the can of chicken broth, Worcestershire sauce and 1 quart of water.

Step 4

Add in the red pepper flakes, oregano, Tony Cachere's seasoning (or salt and pepper) and bay leaves. Stir well and bring to a boil.

Step 5

If using a ham hock, add the hock to the broth.

Step 6

Finally, add the white northern beans to the broth and stir. Add water as necessary to cover the contents of the pot by 1 to 2 inches. You want to keep a good amount of liquid in the pot as it cooks so that there is plenty of broth for the soup.

Step 7

Bring to a boil once again and reduce heat to a slow boil. Boil for 2 to 2 1/2 hours, until the beans are tender.

Step 8

Serve in a bowl over white rice if desired, or as a traditional bean soup.