Instructions: Sort and wash all beans thoroughly. Drain and place in a 4-quart kettle with 5 cups of water. Bring to a boil, boil 2 minutes, remove from heat, cover and let stand for at least 1 hour, preferably more.

Meanwhile, place ham bone and 3 quarts of water in an 8-quart soup kettle. Simmer until beans have cooled 1 hour.

Drain beans and add to the ham stock. Add remaining ingredients and simmer about 2 hours or until beans are tender. Add more hot water if needed to keep beans covered.

Remove bone, discard fat, skin and gristle; return chopped ham to pot. Ladle into warm soup bowls and serve.

This recipe yields about 5 1/2 quarts.

Comments: This makes a lot of delicious soup so freeze some for later or give to a nice neighbor.

Yield: 5 1/2 quarts

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