Instructions: Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock.

Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or until beans are tender. In a skillet, melt butter and saute onion, carrots, celery and minced garlic. Add to beans and stock. Finally, add Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer and then enjoy.

A very hearty soup thats great in a snowstorm!!

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