1 lb. dried great northern beans
2 qts. water
1 4 lb. ham shank
1 (16 oz.) can tomatoes, chopped
2 c. chopped onions
1 c. chopped celery
2 tbsp. garlic, minced
2 whole cloves
1 bay leaf
1/4 tsp. fresh ground pepper
3 (10 oz.) cans condensed chicken broth
8 oz. shredded Cheddar cheese
Parsley

Wash beans. Cover beans with water in 6 quart saucepot; bring to boil. Cover, boil 2 minutes longer. Remove from heat. Let beans soak 1 hour. Drain, reserving liquid. Return beans to pot. Add 4 cups reserved liquid, meat, vegetables, seasonings and chicken broth combined with enough water to measure 6 cups. Bring to boil; simmer 3 hours or until beans are done and meat will fall from bone easily. Remove meat, bay leaf and cloves. Cut meat off bone, return to soup. Skim off fat. Add cheese and stir until melted. Garnish with parsley. Good crockpot recipe.