This soup mellows and thickens when made a day ahead.

3/4 c. navy (peas) beans
3/4 c. yellow split peas
3/4 c. green split peas
1 piece salt pork
1 lg. onion, chopped
1 bay leaf
2 tsp. salt
1 tsp. dried savory
1 c. diced celery
1 c. diced carrot
Salt and pepper

Rinse and sort beans, discarding any blemished ones. Cover with cold water and soak overnight. Drain beans, reserving soaking liquid. Measure liquid; add enough fresh water to make 12 cups. Pour into large saucepan or Dutch oven; add beans, yellow and green peas, salt pork, onion, bay leaf, salt and savory.

Bring to boil; reduce heat and simmer covered, for 1 1/2 hours. Add celery and carrot; simmer, covered, for 30 minutes or until peas, beans and vegetables are tender. Remove salt pork and bay leaf.

Using slotted spoon, remove 2 cups of the vegetables. Mash or puree in blender or food processor, then return to saucepan; cook until heated through. Season with salt and pepper to taste. Makes about 8 servings.