Ham Bone Bean Soup

Combine the ham bone with 4 quarts of water in a large stock pot or Dutch oven, then heat it up until boiling point. Next, cover the pot and decrease the heat to a lower level; let it simmer for 10 to 12 hours. This stock can be prepared ahead of time and stored in an airtight container in the refrigerator or freezer for longer periods of storage.

Meanwhile, soak the beans in a large pot with enough water to cover them completely; do this overnight. After soaking, drain the beans and return them to the pot.

Once the ham bone has cooled down enough to handle, take it off the cutting board and remove any edible meat from it. Strain the stock; keep 3 quarts of it for soup and reserve the rest to be frozen.

Add 3 quarts of the reserved stock to the soaked beans, along with some ham, celery, carrots, onion, and garlic. Season this mixture with salt and black pepper to taste. Bring the entire mixture to a boil, then decrease the heat to a lower level; let it simmer until the beans are tender, which should take around 1 1/2 to 2 hours. During the last 30 minutes of cooking, add some sherry and season with salt and black pepper.

Finally, sprinkle your servings with fresh parsley to add a touch of freshness.