I made a pot of many-bean soup - something I've made hundreds of times, using a left-over ham bone and the usual procedure. This time, the soup is very sweet - the ham must have been sweeter than I realized. Does anyone know a way to remove the extra sweetness? I know the old trick of using a potato to soak up extra salt if that should happen, but I have no idea about the sweetness. I can thin it out and let it reduce again, but it seems it will be just as sweet when all is said and done. I'd appreciate any help!
Thanks, Jackie

A little vinegar or lemon juice, something sour?
But gee, it sounds delicious to me... can I come over?

Thanks, joypulv!
I'll try each with a bowl so I don't mess up the whole batch - I have plenty to share ( about 6 qts!)!