Jenn's Simple Bean Soup

2 cup, diced Ham, regular (11% fat)
2 stalk, large (11"-12" long) Celery, raw
1 large Onions, raw
1 pepper Jalapeno Peppers
3.25 cup Beans (Great Value) Navy, dry (by DOTSLADY)
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 serving Bay Leaf - whole leaf (by BRAGA76)
3 serving Dijon Mustard, Country Grey Poupon (by PITCREW)
1 tsp Thyme, ground
4 clove Garlic

Soak beans according to package directions. Saute onions, carrots, celery, & pepper until browned & opaque. Add drained beans & ham bone. Add water to a few inches above beans. Add salt, pepper & parsley. Bring to boil. Turn down heat & simmer about 1 hour, until ham is at least 180 degrees and beans are almost tender. Take ham bone out & cool. Cut lean ham off bone and cut into small pieces, adding back to soup. Discard fat and bone. Simmer until beans are to your desired softness. Add more salt & pepper, if desired. Add more parsley for some bright color in your soup. Enjoy! Makes about 12 - 1 cup servings.