Ham and Butterbean Soup

Place ham bone, with meat still attached, into a large stock pot, with 2 quarts of water to boil. Place whole peeled onion in pot. Let cook on medium-high heat for 2 hours, adding more water when necessary.

Remove ham, shred meat from bone, and return shredded meat to pot. Add tomato paste and stir to combine. Add butter beans, carrots, and Brussels sprouts. Cook about another hour, or until carrots are tender.

Cook egg noodles in a separate saucepan according to the directions on the package. Drain
and add noodles to soup pot. Serve with bread.