Instructions: Soak beans overnight in cold water in the refrigerator. Drain beans and place in a 2-gallon soup pot with water, bouillon cubes and spices. Cook 30 to 40 minutes or until tender. Meanwhile, saute onions, celery and carrots in bacon fat until tender. When beans are tender, add cooked vegetable, ham and diced tomatoes. Simmer 15 to 20 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.