leftover ham, chopped in large pieces
1 ham bone
1 pkg. dry pinto beans (quick soaked) in 6 cups of water with the ham bone
1 small can tomato paste
1 (10 oz.) can Campbell's tomato soup
minced fresh sage (about 2 tbsp.)
chopped fresh carrots (about 2 or 3 cups)
2 medium onions, chopped in large chunks
8 cups water flavored with 3 (1 oz. ea.) pkgs. Golden Seasoning
1 (1 lb.) bag frozen corn
1 can black beans
1 can lima beans
3 fresh tomatoes, cut into small pieces

Quick soak the pinto beans in 6 cups of water with the ham bone and let soak for 1 hour with the lid on and the heat off. Add carrots, onion, corn, black beans, lima beans, tomato and sage. Add boiling 8 cups of broth made with "G Washington's" Golden Seasoning (chicken broth would work well too). Bring all to a boil then reduce heat to a simmer, keep lid on and stir occasionally for the next couple of hours.

After a couple of hours add Campbell's tomato soup and tomato paste. Continue simmering and stirring occasionally until the broth becomes thick. It takes about 5 hours of simmering before it’s nice and thick.

Note: I was very careful seasoning with salt as we all know that ham can be very salty. But I found at the end of all of this it needed salt. I would suggest omitting salt until the end just because you never know with ham.

Also I think great white northern beans would be fantastic in this and/or perhaps 2 cans of limas or black beans. I was actually surprised at how delicious this soup is, since you all know me! I have a habit of being adventurous in the kitchen!

This was absolutely delicious paired with a piece of buttered buttermilk bread! (ha ha, say that fast 3 times)! Buttered buttermilk bread... Buttered buttermilk bread...

Submitted by: Karen Dahl