Easy Bean Soup

Directions

1. 1
   Remove fat from ham left on bone.
2. 2
   Put in 6-quart Dutch oven or stock pot.
3. 3
   Cover with water (about 3 to 4 quarts, depending on size of bone).
4. 4
   Simmer for about 3 hours, skimming off grease. Chop canned tomatoes; wash celery and cut into 1/2-inch pieces. Wash and peel potatoes; cut into eighths.
5. 5
   Add to broth.
6. 6
   Simmer until vegetables are cooked.
7. 7
   Rinse beans; add to vegetables and broth.
8. 8
   Simmer until beans are heated through; salt and pepper to taste.
9. 9
   Serve with salad and hard rolls.