Union County Ham & Bean Soup with Rivels

Ingredients:
3 tablespoons butter
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 pound diced smoked ham
2 cups dried great northern beans, soaked overnight
3 quarts ham stock
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg

Directions:

1. In a heavy soup pot, melt butter over medium heat. Add carrots, onions, celery and ham. Cook for 8-10 minutes while stirring.
2. Add beans and stock. Bring to a boil and simmer for 20 minutes.
3. To make rivels, combine flour, salt, pepper and egg in a medium mixing bowl.
4. Breaking apart in small pieces, add rivels to simmering soup and cook for an additional 15 minutes.

Makes 6-8 servings.

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