20 oz. pkg. mixed dried beans
1 tbsp. lite salt
2 c. diced ham or summer sausage
1 onion, chopped fine
1 clove garlic, minced
3 stalks celery (including leaves), diced
2 carrots, shredded or chopped fine
1 tsp. lite salt
1/2 tsp. tarragon
1 tsp. thyme
1 tsp. basil
1 tsp. oregano (or 1 tbsp. pinch of herbs or other herb blend in place of above herbs)
1/2 c. chopped fresh mushrooms or 1 sm. can mushrooms
28 oz. can tomatoes with puree (stewed tomatoes with juice)
2 low salt chicken bouillon cubes
About 2 qt. water

Rinse and sort beans; place in large kettle or Dutch oven with 1 tablespoon lite salt. Cover with water; bring to boil and cook 2 minutes. Cover and remove from heat; let stand at least 1 hour (several hours OK). Drain and rinse beans; return to kettle. Add 2 quarts water and other ingredients. Cover and simmer several hours, stirring occasionally, until thickened. Serve with cornbread.