1 (16 oz.) pkg. dry Michigan pea navy beans
Ham bone
2 carrots or 3, cut up sm.
1 lg. (28 oz.) can tomatoes (good brand)
1 lg. onion, cut up sm.
4 peppercorns
2 tsp. salt or to taste

Put all ingredients in large pot with 4 to 4 1/2 quarts of water and cook very slowly, 3-4 hours, stirring once in awhile. Pick out meat from ham bone and add back to soup. Soup thickens next day. Can add 3 hot dogs, sliced thinly during cooking time.