1⁄2 Pound (Preferably Smoked Ham, Such As Black Forest)
1 In a medium saucepan, bring the chicken broth, water, garlic, mustard, pepper and bay leaf to a boil over medium-high heat.
2 Meanwhile, drain the beans in a colander. Rinse under cold running water and drain well. Peel the sweet potato and cut it into 1/2 inch dice.
3 Add the beans and sweet potato to the broth and return it to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the sweet potato is tender, about 20 minutes.
4 Meanwhile, dice the ham and coarsely chop the scallions.
5 Add the ham and scallions to the soup and cook for 1 minute longer to heat through. Discard the bay leaf before serving.