Ham and Bean Soup



  • 1 pound dry great Northern beans
  • 8 cups chicken stock (low sodium)
  • 1 ham hock
  • 1 cup chopped carrots
  • 1/2 stalk celery, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups chopped ham
  • 1/2 teaspoon ground white pepper


Rinse the beans, sorting out any broken or discolored ones.  In large stock pot soak beans OVERNIGHT.  Making sure there is enough water for beans to soak up.  Place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for about three hours.  The longer you cook the more the beans break down, which in turn thickens the soup.  Remove ham bone and and bay leaves. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.


This is an amazing hearty soup that soothes the soul and makes you house smell amazing!!!  My youngest just ate three bowls of this stuff!!  Perfect for the cooling weather and dreary skies.  Enjoy!


Lemon-Blueberry Poppy Seed Scones

2 1/2 cups Flour

1/2 cup sugar

1 Tablespoon poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/1 teaspoon salt

1/3 cup cold unsalted butter

3/4 cup milk

1/4 cup lemon juice

1/2 teaspoon lemon zest

1 cup fresh or frozen blueberries

In large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda and salt.  Cut in butter until it resembles fine crumbs.  In different bowl, combine milk and lemon juice.  Fold in blueberries.  If using frozen blueberries, you may need additional flour. 

Turn dough onto a floured surface; knead gently a few times.  Shape into  a ball then pat into an 8 inch circle; cut into eight equal wedges (triangles).  Place on baking sheet that is covered in parchment paper 1 inch apart.  Sprinkle with additional sugar and bake in a preheated 425 degree oven for 12- 15 minutes.  Remove from oven when slightly browned.  Serve warm.