2 c. Bean Soup Mix
4 c. water
1/2 lb. ham, diced
1 c. chopped onion
2 cloves garlic, crushed
1 can (2 lb. 3 oz.) Italian plum tomatoes
2 cans (13 3/4 oz. each) beef broth
1 1/2 c. diced celery
1 1/2 tbsp. leaf basil, crumbled
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper

1. Pick over soup mix, wash. Combine with the water in a kettle or Dutch oven. Let stand overnight.

2. Prepare soup: Brown diced ham, onion and garlic in medium size skillet. Add to soup mix and soaking liquid. Add tomatoes, broth, celery, basil, bay leaves, salt and peppers. Stir to mix well. Bring to boil, lower heat, simmer 2 hours or until beans are tender.