Instructions: Drain beans, reserving liquid; set the beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until the meat is tender.

Remove meat from bones; discard bones. Cut the meat into bite-size pieces, and return to kettle. Add beans, and cook for 10 minutes or until heated through. Remove bay leaf before serving.

This recipe yields 10 servings.

Comments: This soup really hits the spot on a chilly winter day.

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