2 c. dried pea beans
1 ham bone
1 1/2 qt. cold water
Sliced med. onion
1 scraped whole carrot
2 scraped shredded carrots
1 med. green pepper, minced
1/2 c. chopped celery
1 (#2 1/2) can tomato (3 1/2 c.)
Salt and pepper

Soak beans overnight in cold water to cover; drain. Combine beans, ham bone, 1 1/2 quart cold water, onions, and whole carrot. Cover and simmer over low heat for about 2 to 2 1/2 hours or until beans are very tender.

Remove ham bone; mash beans with potato masher until broken up. Add shredded carrots, green pepper, celery, and tomatoes. Simmer, covered, for 15 minutes or until vegetables are tender. Add salt and pepper to taste. Serves 6-8 as a hearty soup.