Meg O'Malley'S Irish Parliament Bean Soup

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   ["Rinse beans in cool water and soak overnight. In a 6-quart stock pot, add drained beans, ham bone, water, and seasonings and bring to a simmer. Continue to simmer over a medium-low heat, stirring occasionally, until beans are soft (about 1 1/2 hours). Add vegetables and cook until tender and soup has thickened. Remove ham bone, adjust seasonings and enjoy with Irish Brown Bread or you favorite crackers.", "Chef Matt: Meg O'Malley's.", "Notes: I first cooked a bone-in ham by rubbing the surface with ground ginger and cloves; put in a ""brown-n-bag"" and pour in a small bottle of ginger ale. Seal and place in a 325* oven for 3 hours. To the soup, I add an extra carrot, more salt and pepper, an extra teaspoon of thyme and some of the ham that I have diced. YUM ! ! !"]

* Per serving · 4 servings · Values may vary.