Ham Bone and Bean Soup

Ingredients:

• 10 ounces 15-bean soup beans -- or other "ham" beans
• 1 1/2 cups Ham scraps or fat -- divided
• 1 Ham bone (optional)
• 1 Turkey carcass (optional)
• 1 Celery stalk -- sliced
• 1/2 Carrot -- sliced
• 1/2 Bay leaf -- crumbled
• 2 1/2 quarts Water (or more)
• 1 Onion -- chopped
• 2 Garlic cloves -- chopped
• Salt
• Freshly ground pepper
• Tabasco (optional)
• Finely chopped fresh herbs -- (optional) -

Preparation:

• COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover, and bring to the boil.
• Remove from heat and let sit 1 hour.
• Drain.
• Make a stock of 1 cup of the ham scraps or ham bone and optional turkey carcass, celery, carrot, bay leaf and water by bringing to the boil, reducing heat, and simmering a couple of hours.
• Degrease and strain.
• This may be done ahead and frozen.
• When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour.
• Season to taste with salt and pepper and optional hot sauce.
• Add freshly chopped herbs if desired.
• Remove from the heat.
• May be made 1 to 2 days ahead.
• Add the remainder of the ham 1/2 hour before serving.
• Bring back to the boil, reduce heat and simmer, covered.