About this recipe:Best use I have ever found for left over ham! Be sure to save the ham's juices and chill them so you can remove the fat, leaving behind the delicious juices to flavour the soup stock.
In a large stockpot, add water, ham bone and pre-soaked beans. Bring to the boil, reduce heat, and simmer until beans are close to soft.
Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with potato masher or puree in a food processor.
Return ham and beans to the pot and add onion, carrots, celery, garlic, pepper and paprika. If you are using the juices from a previously cooked ham, add now. Simmer until vegetables are tender, and serve.