My mother would be horrified if she saw all the food we waste today. She had a knack with left-overs that was almost an art. I guess today it's a lost cause. I still get a guilt trip if I toss good food out to the critters, just because there isn't enough for another meal and the refrigerator is getting covered up with left-overs.

Did you have ham for supper last night? Is there a cup or two left in the refrigerator? Don't freeze it. If you are anything like me, you don't care for ham after it has been frozen. Something happens to the flavor in the freezer. It gets an off taste. Before you throw it out to the critters, try this recipe. It's easy and it's quick.

You don't have to cook the white beans for this recipe either. They do come canned. Pick up a couple of cans of Great Northern beans when you go to the store. Check to see if you have any milk, then chop up the ham and get started – supper in less than a half-hour.

COUNTRY BEAN AND HAM SOUP

1 ½ cups chopped cooked smoked ham
3 cups canned Great Northern beans, drained
3 cups milk
1 teaspoon chopped fresh parsley
½ teaspoon nutmeg

In a Dutch oven, combine ham, beans and milk. Stir to combine. Add chopped parsley and nutmeg. Simmer over low heat for about 25 to 35 minutes. Serve with buttered freshly made cornbread.