Ham & bean soup without a bone?

I made ham and bean soup after Christmas, had a boneless Black Forest ham. I used chicken broth to cook instead of the water called for in my recipe, and added a bit more of the celery, carrots and ham. I doubled the amount of diced ham it called for, to make up for the bone. Turned out great, hubby raved about it. I say go for it!

I have fixed it that way and it turned out great.   I just taste seasoning and go directly from memory on my Grandma doing bean soup every winter.  And it is time for me to get a pot going by the weekend! 

It's the only way I make it, as I'm not a huge fan of ham on it's own. The bone does add some flavor, but it also adds gelatin to the soup, which gives the broth a thicker feel. I use homemade chicken stock when I make soup, which I make from bones, so it does have that same feel. But I've also used broth with similar results. Don't add any salt to the mix until it's cooked because ham is salty. If I'm buying stock or broth, I'll buy low sodium or sodium free.

I make bean soup both ways depending on what I have. We usually have so much ham left over from one of those baked ham that I freeze the bone for soup as well as any number of packets of just the ham chunked up.