1/2 lb. lima beans or navy beans, soaked overnight
2-3 ham bones or ham hocks
6 c. water
2 med. onions, chopped
3 carrots, diced
2 celery stalks, chopped
1 (8 oz.) can crushed tomatoes
1 tsp. marjoram
1 tsp. thyme
3 tsp. pot herbs or soup greens
2 potatoes, diced

Drain the soaked beans and reserve. Place the ham bones in a stock pot and cover with 6 cups water. Bring to a boil, skim residue from the surface, lower heat to medium and cook for 10 minutes, skimming occasionally.

Add the dried beans, onions, carrots, celery and canned tomatoes. Bring to a boil and simmer one hour. After 1 hour, remove ham bones from soup, cut meat off the bones and shred. Put meat back into the soup. Add the rest of the herbs and potatoes and simmer for about 45 minutes. Soup can be made ahead of time and just heated through. Serves 6 to 8.