Taste of the Past

by Maxine Troxell

Got a ham bone leftover from the holidays? Lucky you. Put it to good use in this comforting ham and bean soup. The soup was one of my favorites. My mom used to make this soup with rivels. She always made it in a pot on the stove. This recipe uses a slow cooker, which makes it easier to make.

Ingredients

1 large onion, chopped

2-3 stalks of celery, chopped

2 tbsp. margarine

1 ham bone

2 (32 ounce) cans Great Northern beans

For Rivels

1 cup all-purpose flour

1 raw egg

1 pinch salt

Directions

In a large pot (stock pot), a little more than half full of water, add 1 large chopped onion, 2 or 3 stalks of chopped celery, and the ham bone.

Cook until celery is cooked down.

Remove ham from the bone, discard fat, and return ham to pot.

Add both cans of Great Northern beans.

Bring to a boil.

Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).

Combine the flour, raw egg, and salt in a small bowl.

Stir together till crumbly with a fork (may have to use your fingers).

Take parts of mixture and crumble over bean mixture in pot with fingers, stirring a little after each.

Dump any loose leftover flour from mixture into the beans to help thicken broth and stir well.

If you want more rivels, repeat the steps for making them.

      Lower the heat to simmer, uncovered, about 7 to 10 minutes. Stir occasionally to prevent sticking.

                Cover and cook 5 minutes more.