2 lbs. dried Great Northern beans
2 1/2 c. diced cooked ham
2 c. diced celery with leaves
1 1/2 c. sliced carrots
3/4 c. chopped green onions with tops
1 pod hot pepper
1 c. peeled, chopped tomatoes
2 tsp. salt
3/4 tsp. pepper

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans. Add 4 quarts water; bring to a boil. Reduce heat to medium; cook, uncovered, 1 1/2 hours, stirring occasionally. Add ham, celery, carrots, onions and hot pepper. Cook, uncovered, 1 1/4 hours, stirring occasionally. Add tomatoes, salt, and pepper; cook an additional 15 minutes. Yield: about 5 1/2 quarts.