Ham and Bean Soup

1 (16 oz) package of dried great Northern beans
3 cups chopped cooked ham
1 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 ham bone
2 (32 oz) containers chicken broth
1/2 teaspoon dried crushed red pepper
Cornbread Croutons

Sort and wash beans. Place beans in 6 quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Saute ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.

Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened. Serve with Cornbread Croutons.

Cornbread Croutons

Prepare 1 recipe (enough for six servings) cornbread mix according to package directions. Cut baked cornbread into 1 inch squares, brush with melted butter, and place on a baking sheet. Bake at 350 degrees for 10 minutes or until golden brown.