1 lb. navy or great northern beans
1/4 lb. bacon (chopped)
1/2 onion (chopped)
1 carrot (minced)
1 (#303) can sliced stewed tomatoes
1 slice ham (chopped)
2 tsp. salt
1 tsp. pepper

Wash beans, drain, place in stew pot or pan. Cover with water (about 1 inch above beans). Bring water to a boil, remove from heat and let set 1 hour.

Drain beans, cover with water. Bring to a boil. Reduce heat, cover and simmer until beans are tender. Mash about 1/2 the beans with a potato masher.

In a skillet, cook bacon with onion over medium heat until bacon is done, remove with slotted spoon and add to beans. Stir in remaining ingredients (cut up larger tomato slices with a knife). Add water if soup is too thick. Bring just to a boil. Reduce heat and simmer about 30 minutes, stirring occasionally. Taste, adjust salt and pepper.