Ham and Bean Soup with Cornbread Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 1lb of Dried Navy Beans, rinsed and picked through
• 1 Leftover ham bone
• 1 Yellow Onion, finely chopped
• 3 Stalks of Celery, finely chopped
• 3 Carrots, peeled and finely diced
• 2 Potatoes, peeled and diced
• 1 or 2 tsp of Italian Seasoning
• Low Sodium Chicken Stock
• Salt and Pepper to taste
• 8.5oz box of Jiffy Cornbread
• 1 Egg
• 1 14.5oz can of Creamed Corn
• 1 14.5oz of Corn Kernels
• 1/2 cup of Butter, melted
• 1/4 cup of Milk