Ham & Bean Soup

• 2 14 oz. cans navy or similar white beans
• 7 cups chicken broth
• 8 ounces tomato sauce
• 2 ham hocks (optional)
• 1 cup ham, chunks -or- 2-3 cups if ham hocks aren't used
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 bay leaves
• 1/2 teaspoon celery salt
• 1 teaspoon garlic powder
• fresh ground black pepper
• 2 teaspoons apple cider vinegar

1. In a large pot, add chicken broth and all ingredients except black pepper. Cook on low and slow until ham hocks become tender. Remove meat from hocks and cut into small pieces, return to mixture. Season to taste with pepper and maybe seasoned salt if hocks weren't used. Continue cooking on low until ready to serve. I won't eat this the day I make it. I'll refrigerate it and heat it again the next day. Then it's even better!! You may have to add some more chicken broth if soup is too thick. I've also used ketchup in place of the tomato sauce. This is one of those recipes that can easily be made with minor substitutions and still have great, maybe even better outcomes.

cans navy, chicken broth, tomato sauce, ham hocks, ham, onion, carrots, stalks celery, bay leaves, celery salt, garlic, fresh ground black pepper, apple cider vinegar

Taken from www.epicurious.com/recipes/member/views/ham-bean-soup-50112557 (may not work)