Ham and Bean Soup

I grew up eating a lot of Ham and Bean Soup. It was always served with a big pan of cornbread. It's pure comfort food for me - one that takes me back to my childhood and one that I love still to this day. This recipe is an excellent one to make to use up leftover holiday ham. (A leftover ham bone can be used, too. See note at bottom of post.)

I tend to prepare this the way that my Kentucky-born Grandmother did. I start with just basic ingredients, then taste and "doctor" as needed towards the end of cooking time. (Salt should only be added once the soup is about done - if needed - since you never know how salty your ham is.) The recipe requires only a short list of ingredients, but the amounts may vary depending on your preference. For example, I like a strong vinegar taste in my bean soup, but you may prefer only a faint vinegar taste.

Yields 6 servings.