1 lb. marrow beans
3 lg. ham hocks
2 med. onions
2 bay leaves, salt
thyme, marjoram
6 carrots
6 celery stalks
5 lg. potatoes
Can tomato soup

Soak 1 pound marrow beans overnight in a 10 quart pot. Put water 1 inch above beans for soaking. After beans have soaked overnight, fill pot 3/4 full of water. At this time, add 3 large ham hocks and 2 medium onions which have been chopped in small pieces, 1 large or 2 small bay leaves, 1/2 tsp. thyme, 1/2 tsp. black pepper, 2 tbsp. salt, 1 tsp. marjoram. Bring to a boil, then simmer for 2 hours with lid on.

While above is simmering, cut these vegetables into 3/4 inch pieces; 6 carrots (split lengthwise before cutting in pieces), 6 stalks celery, 5 lg. potatoes. Put these vegetables in a bowl, sprinkle 1/4 teaspoon marjoram, 1/4 teaspoon thyme on top. Cover with Saran Wrap and put in refrigerator until needed.

After simmering for 2 hours, add bowl of vegetables. Bring to boil again and then simmer for 1 hour. After simmering for 1 hour, remove ham hocks. Let ham hocks cool until you can get the meat out of them. Cut meat in small pieces and add to soup, with a slice of ham which you must cut up in small chunks, then add a can of tomato soup. After adding meat and tomato soup, simmer for 1 more hour with lid off. Taste occasionally to see if there is enough salt. Don't make it too salty. Stir once in a while.