1 lb. Great Northern beans
10 c. water
1 ham bone
3 chicken bouillon cube
8 slices bacon, fried crisp & drained
1 c. onion, chopped
1/2 c. chopped celery
1/2 c. diced carrots
1/2 c. diced rutabagas
1 c. tomato, canned
1/2 c. kernel corn
1 c. zucchini, diced
1 c. ham, diced
Salt & pepper to taste

Cover beans with water. Soak beans overnight. Strain off beans and rinse. Add 10 cups water to beans in a large kettle and bring to a boil. Turn heat back to simmer and cook for 2 1/2 hours or until beans are almost soft. Add onion, celery, carrots, zucchini and ham and cook another hour. Crumble bacon and add to soup, salt and pepper to taste. Yield: 18.