2 c. navy or northern beans
1 c. chopped onion
1/3 c. green peppers
3 tbsp. flour
2 tbsp. butter
1 lg. ham bone
6 c. water
1 1/2 c. cubed potatoes
1 c. diced carrots
2 c. stewed tomatoes or juice
1 c. milk

Bring waters and beans to a boil. Boil 2 minutes and remove from the heat; cover; let stand 1 hour. Add ham bone and simmer until beans are soft, about 1 hour. Add the vegetables and cook 30 minutes. Blend the flour and tomatoes or juice and add to soup; cook 10 minutes. Add the butter and milk. Heat gently. Don't boil. Add ham from ham bone and serve. NOTES: Freezes very well.