Ham And Butterbean Soup

• 3 pounds Leftover Ham Shank Bone
• 2 quarts Water
• 1 whole Small Onion
• 12 ounces, weight Tomato Paste
• 2 cans (15 Oz. Size) Butterbeans (Lima Beans)
• 6 whole Carrots Roughly Chopped Into 1 Inch Pieces
• 1 pound Frozen Brussels Sprouts
• 12 ounces, weight Wide Egg Noodles

1. Place ham bone, with meat still attached, into a large stock pot, with 2 quarts of water to boil. Place whole peeled onion in pot. Let cook on medium-high heat for 2 hours, adding more water when necessary.
2. Remove ham, shred meat from bone, and return shredded meat to pot. Add tomato paste and stir to combine. Add butter beans, carrots, and Brussels sprouts. Cook about another hour, or until carrots are tender.
3. Cook egg noodles in a separate saucepan according to the directions on the package. Drain
4. and add noodles to soup pot. Serve with bread.

ham, water, onion, butterbeans, carrots, brussels, egg noodles

Taken from tastykitchen.com/recipes/soups/ham-and-butterbean-soup/ (may not work)