Sheeesh ! I hate it when the damn computer won't just let me reply to
the original post!
=====================================
Ginny
Your soup sounds perfect - right down to the bay leaf. Don't be
surprised if it thickens up a LOT in the fridge. You can always thin it
with a little water. Actually, the chicken stock wasn't mandatory - as
long as your hambone was good. Make sure you scrape the marrow out of
the bone and let it dissolve into the soup.
Lynn from Fargo
PS Do exactly the same with navy or great northern beans and get great
bean soup.
My master recipie is from Betty Crocker - any of the older editions.