Superb Ham and Bean Soup

Place ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped onions in a large stock pot (10 qt. size). Add the water so the pot is about 3/4 full. Place lid on pot slightly off-center to allow steam to escape. Boil on medium-high heat for 3 hours, adding enough water every half hour to keep the pot at 3/4 full.

Remove ham bone and take off meat, cutting into small bits, discard fat. Remove meat scraps and cut into small bits, discard fat. Remove celery stalks and discard.

Replace lean meat into soup pot. Drain water from all cans of beans and add beans to pot. Add lentil soup, crushed tomatoes, and lemon juice. Reduce heat to medium.

In a separate pot, boil the Ditalini pasta until just tender. Drain and add pasta to the soup pot. Continue to cook on medium heat for 1/2 hour. Add salt and pepper to taste. Reduce heat to simmer until ready to serve.

Soup may be frozen.

NOTE: You may use dried beans for this recipe, soaked in salted water in the refrigerator overnight, but canned beans work just as well, and there's less preparation time.