Leftover ham, sm. smoked butter or smoked ham hocks
2 lg. cans navy beans
1 lg. can whole tomatoes, chopped in lg. pieces
1 med. onion
1/2 c. diced celery
1/2 c. diced carrot
1 tsp. marjoram
1/2 tsp. poultry seasoning
1 tbsp. sugar
1 tsp. dried parsley
3 bean cans full of water

Combine everything in a large pot. Cook about 1 1/2 hours on a medium-low heat. Remove meat, debone if necessary, chop meat and return to stock. Taste and add salt if necessary. Good with crusty pumpernickel bread.