1/2 to 1 lb. mixed beans or white navy beans
Honey Baked frozen ham bone (or bone with 1/2 lb. diced ham)
1 medium onion, diced
2 celery stalks, diced
2 or 3 carrots, diced
2 ham or chicken bouillon cubes
2 bay leaf
1/2 tsp. dried thyme, basil, rosemary and garlic
pepper, to taste
dash of Worcestershire sauce (optional)

Sort thru dried beans, then in large soup pot, cover with 3-inches of water. Bring to boil, cover and sit overnight. Drain and rinse beans (this removes tummy gas from after eating beans). Cover with clean water, add ham bone, bay leaf and spices and bring to slow simmer, covered, for about 4 hours or until beans are almost tender. Do not add salt as beans won't get tender. Remove ham bone, cool and clean off meat. Dice meat and return to soup pot.

At this point, add vegetables and bouillon. Simmer until beans are tender. Taste to adjust spices. Add salt, if desired. If too bland, add dash of vinegar.

I put the whole pot in refrigerator over night to de-fat and reheat to serve the next day. Excellent to put in serving size tubs and freeze til needed. Can be kept in refrigerator for 3-4 days.

Submitted by: Monica Sinnott