Ham Bone Soup

Ham Bone Soup 1 ham bone 3 C. water 3 C. chicken broth 2 stalks celery, chopped 2 carrots, peeled and chopped 3 large potatoes, peeled and cut into bite size pieces 1 large onion, chopped 2 garlic cloves, minced 1 bay leaf 4 asparagus spears, cut into bite size pieces (optional, but I needed to use mine) 15.5 oz. can kidney beans, drained and rinsed 4 C. chopped ham 2 T. butter 1/4 C. flour 3 T. milk ladle of the broth from the soup 1/2 tsp. smoked paprika 1 tsp. pepper salt to taste 1 1/2 C. shredded sharp cheddar cheese In a dutch oven, place the ham bone and cover with the water and broth. Cover and cook over med. heat for 1 1/2 hours. Remove the bone from the broth, set aside. Add in the celery, carrots, potatoes, onion, garlic and bay leaf. Cover and raise the heat to medium high, cook for 20-25 min, or until potatoes are tender. Remove the bay leaf and add in the asparagus, beans and butter. Whisk together the flour, milk and ladle of the broth. Stir this into the soup, rather quickly, it will not be a thick broth, just tightens the soup up a little. Add the ham, seasonings and then stir in the cheese, cook for another minute to warm the ham and melt the cheese. Serve with warm bread.