1 large baked ham bone
12 cups cold water
16 ounces of dried Northern Beans-but could any type of beans-prepared according to package
4 bay leaves
1-14 ounce can stewed tomatoes
2 beef bouillon cubes-I’ve used chicken cubes in past as well
1 cup diced celery (I also include celery leaves)
1 cup diced onions
2 cloves garlic
2 tsp black pepper
1/2 tsp salt
Place ham bone in large stock pot with 12 cups cold water. Boil.
Add all other ingredients and simmer 2-4 hours, depending on tenderness desired in beans.
Remove bone. Cool. Cut meat from bone, dice and add to soup.
Enjoy with a freshly baked corn muffin and tossed green salad.