Always on my mind after a holiday feast involving ham . . .
The day before Soup Day, soak 2 lb. small white beans in lots of cold water to cover. The next morning:
Drain the beans and rinse. Cover with fresh cold water, deeply. Add all the remains of the ham, bones, and broth to the pot. Put on the heat, and add 2 chopped onions, 4-6 diced celery stalks, 4-6 diced carrots, a couple of bay leaves, and 2 t. salt. Simmer all day. Add pepper. Let cool before dinner so you can skim off most of the fat.
Serve with cornbread.