Instructions: Soak the chick peas overnight. Rememberbing to do this is the hardest part of
the soup, but you get used to it after a while. Next day, drain them pick through to make sure there are no pebbles, and cover with water about three
inches above the beans. Meanwhile in a food processor or by hand chop the vegetables. After about an hour add all of the other ingredients, and simmer
gently for about 3 hours or until the beans are nice and mushy. Oh, yes dont
forget to salt the beans when you first cook them.

I buy flavorings in jars 1 pound size. They are perfect for soup. You dont
really have to put the ham pieces in this soup is you are a purist, but we like
a little bit of ham in our bean soup.

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