Ham-And-Bean Soup

Servings: 6
Ingredients:

1 lb Dried Great Northern Beans
6 c  Water
1 1/2 lb Ham, cubed
2 ts Salt
1 ts Dried whole thyme
1/2 ts Dried parsley flakes
4    Peppercorns
3    Cloves garlic, minced
1    Bay leaf
2 c  Water
4 md Potatoes, peel and quarter
3    Carrots, scraped and cut into
-1/2-inch slices
1 md Onion, finely chopped

Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above
beans; let soak overnight. Drain.

Combine beans, 6 cups water, and next 7 ingredients in a large Dutch oven;
bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours. Add 2
cups water and vegetables to soup. Cover and simmer for about 30 minutes
or until vegetables are tender.

Servings: about 1 gallon.

Posted by Michael Grosz. Courtesy of Fred Peters.