Ham Shank and Bean Soup

Ever want a big bowl of a hearty soup that just brings back memories of fireplaces and cuddling? This soup is a family favorite and I have been wanting the recipe for ages! Well I FINALLY got it! I know this photo isn't very good, but I'm telling you that it is worth your effort. Hopefully the next time we have some I can get a better photo so you can all see its mashed bean and ham goodness! I am usually not a ham fan, but with all the other flavors mixed in you can't really tell that there is ham in it! This makes a lot of soup, and since there are only two of us at the moment we freeze the rest for a rainy day, or just a night where we don't feel like cooking. You'll need to use dried beans, not canned for it as well. Enough with the talking, lets get on with the actual recipe shall we?

What You'll Need:
1/2 lb Navy Beans
1/2 lb small white baby lima beans
1/3 cup lentils
1/4 cup split peas
1/4 cup black beans
1/3 cup pinto beans
2 stalks celery (finely minced)
1 large carrot (finely grated)
1 8oz can tomato sauce
1 medium onion (finely chopped)
4-5 garlic cloves (minced)
2 tbsp parsley flakes
Small amount of salt
Lots of pepper (to taste)
1 Medium Ham shank
1 small potato grated (Note: when ready to eat only!)

Directions:
1. Place all ingredients (except the potato) in a 6 quart pot and fill with water until about one inch from the surface of the pot.

2. Simmer on low heat for 3 hours stirring often.

3. Remove ham and continue cooking for 1-2 hours until your beans can be easily mashed. Mash the beans with a potato masher.

4. While beans continue to cook, remove ham from bone and tear or chunk into small pieces. After the beans have been mashed, add in the ham and cook for approximately 30 minutes.

5. Prior to serving grate a small peeled potato into the mix and cook for 5 minutes stirring constantly until thickened.  Note: if you continue to cook after the 5 minutes the beans will burn and stick. Be careful.

6. Remove from heat and serve.