Ham and Bean Soup with Corn Spoon Bread

Ham and Bean Soup

1 pound dry beans
8 cups water
1/2 teaspoon salt
4 cups chicken broth
4 cups water
1 ham hock
1/2 stalk celery
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1 cup chopped carrots
1/2 teaspoon ground white pepper

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.

After the soaking, drain liquid and replace with chicken broth and water and return the pot to high heat. Add the ham bone, celery, onion, garlic, mustard and bay leaves to the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and bay leaves and discard. Stir in the chopped ham and carrots and simmer for 30 more minutes. Season with ground white pepper to taste.

Serve with....

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Corn Spoon Bread

1 c. sour cream
1/3 cup sugar
2 eggs
1 tablespoons melted butter
1 teaspoon salt
dash pepper
1 tablespoon chives, optional
2 1/3 cups frozen corn, thawed
1 can cream-style corn
2 packages cornbread/muffin mix

In a large mixing bowl, beat sour cream and sugar until smooth. Beat in the eggs, butter, salt, pepper and chives until blended. Stir in both kinds of corn. Stir in cornbread mix, just until moistened. Pour into a greased 11x7 pan and bake at 350 for 35-40 minutes. Or, pour into greased 3-at. slow cooker and cook on high for 3-4 hours or until center is almost set.

It's Suppertime!!