Ham Bone Soup

Ham Bone Soup

1 1/2 cups assorted beans

3 quarts water
2 tablespoons creole seasoning
1 meaty ham bone
2 quarts chicken broth
2 or 3 carrots, sliced
2 or 3 medium potatoes, cubed
1 medium onion, chopped
2 teaspoons minced garlic
2 or 3 stalks celery, sliced or chopped
1 tablespoon creole seasoning
1/2 teaspoon pepper
3 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon dry mustard
1 1/2 cups frozen corn
2 (14.5-ounce) cans diced tomatoes

Put beans in water with creole seasoning and soak overnight, or bring to a boil for 10 minutes. Turn off heat and let soak for an hour. Then simmer beans for several hours until tender.Put ham bone in a slow cooker or in a stock pot with chicken broth. Add carrots, potatoes, onions, celery, creole seasoning, pepper, sugar, brown sugar, and dry mustard. In slow cooker cook on High for 4 or 5 hours, or on Low for 6 to 8 hours. Or simmer for several hours in a stock pot on the stove top. Watch liquid carefully and add more if it gets too thick.

Carefully take the bone out of the pot. It will probably fall apart into pieces. Be sure to catch all the pieces. Cool it enough to handle. Separate all the meat bits for the fat and gristle and bone. Put the meat bits back into the pot.When beans are almost soft, drain and add to the pot. Cook for another hour or until all the beans are soft. When the beans are completely soft, add the tomatoes and corn. Simmer for another 30 to 40 minutes. Be sure to add the tomatoes AFTER the beans are completely soft since beans will not get any softer after the tomatoes are added.