Instructions: Sort beans, discarding any debris. Rinse thoroughly; drain.

Transfer beans to a heavy-bottomed 5-quart stockpot. Add broth and ham shank. Bring to a boil, then cook for 5 minutes skimming foam off the top of the broth. Reduce heat to medium; simmer for about 1 hour, stirring frequently to prevent sticking.

Add onion, cumin, chili powder and tomatoes. Simmer an additional 45 minutes to 1 hour or until beans are tender. Add water or broth as necessary to maintain desired thickness. Soup will thicken as it cools.

Remove shank; shred ham off bone; return meat to soup. Season with salt and pepper to taste.

Reheat gently. Thin if needed when soup reaches desired serving temperature. Adjust seasoning if necessary.

This recipe yields 15 servings.

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