1. Sort and wash 1 pound beans. Place beans and 2 quarts water in large pot. Soak at least 2 hours or overnight.

2. Add 1 quart chicken stock, 1 tablespoon salt and fresh ground pepper and a ham hock. Bring to boil. Lower heat to medium and cook covered 2 1/2 to 3 hours, stirring occasionally.

3. Add 1 (28 ounce) can whole peeled tomatoes (chopped including juice), 2 medium onions, chopped, 2 cups chopped celery and a large clove garlic, minced. Bring to boil. Reduce heat to medium and cook with lid cracked slightly for 1 1/2 hours.

4. Add 8 ounce cooked chicken breast, cut in small pieces. Bring to boil. Reduce heat to medium, cook covered for 1/2 hour more stirring every 15 minutes.

5. Remove ham hock and serve or refrigerate overnight

I boil chicken breast and use this for the chicken stock. Then remove chicken from bone and add to soup in step #4.