BOOM BOOM  
Soup
(eat enough and you go BOOM!!)
If you made the Shank Ham Dinner, this is a very easy recipe, as
well as inexpensive, taking the leftovers (Bone, Skin, fat and
diced Ham Meat) and making a hearty Ham & Bean Soup. You
can also use 3 or more canned (great northern, navy or
cannellini) beans instead of dried, as sometimes dried beans
are old and never soften up.
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INGREDIENTS

Left over Shank Ham (Meat, bone, skin/fat)
16 oz. pkg Great Northern Beans OR
3 or more cans of great northern, navy or cannellini beans
3 Medium Onions, diced
12 oz Ketchup
Cheesecloth

DIRECTIONS:
NOTE:
You can make this soup without the bone and skin/fat,
and use only diced Ham, however, the bone and skin/fat add to
the flavor of it.
There are various ways to prep the Northern Beans, I choose
the quick way, which works out just as well.
For 16 oz. pkg Great Northern Beans, bring to boil in 8 Cups
water
.
After it boils for a few minutes, remove from heat, and let set for
about an hour.
(In the meantime you can be prepping the Ham).
After an hour, drain and rinse.
When you're almost ready to dish out soup, you can make Corn
Muffin Cake (from a mix). Most call for 1 Egg and some Milk.

HAM PREP

Take slices of Ham, remove fat and set aside.
Peel Onions. Dice good lean Ham Meat.
Continue to get good lean meat off the bone.
Put skin and fat on a cheesecloth. Tie up in the cheesecloth.
Put Beans, Diced up Ham and 3 Onions into a large pot. Cover with
6-10 Cups of Water.
And the secret ingredient is: KETCHUP
Put the Ham Bone, Cheesecloth mix, and about 12 oz Ketchup into
pot
.
Bring to boil, stirring occasionally, simmer for 1 - 2 hours.

FINISHING UP

Beans are done when very soft. Discard Cheesecloth mix & bone.
Serve with Corn Bread slice topped with Butter.
(You can freeze this soup in small containers)