Navy Bean and Ham Soup

Are you wondering what to do with your leftover ham bone you threw in the freezer? Well...I have a great idea for you, navy bean and ham soup.  Normally I make split pea soup, but with this year's Christmas Eve ham I decided to do things a little different.  The results were super satisfying and the soup very hearty.  What a splendid way to use the ham bone during these cold winter months.

Ham bone
1 carrot shredded
1/2 medium onion chopped
1/4 head of cauliflower shredded
1 stalk celery chopped
6 baby potatoes quartered
1 teaspoon kosher salt
2 teaspoons black fresh cracked pepper
1 Bay Leaf
4 Cloves
1 can navy beans

Place all ingredients except the navy beans into a large pot, fill pot with enough water to cover everything.  Bring to a boil and reduce heat, allow contents to simmer for 2-2.5 hours.
Skim fat off of the surface as needed.
Remove ham bone, strain liquid through a fine mesh sieve.  Mash vegetables with a hand masher or place in a food processor and pulse till everything is pureed.
Place pureed vegetables back into liquid.  Pull ham off of the bone by hand and place pieces into the liquid.
Pour can of navy beans into soup mixture and reheat everything.
The soup is simply delicious and twice as nice the next day after all of the flavors have had a further chance to really meld together.