Bean Soup

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

Drain the soaked beans and reserve. In a stock pot, saute the vegetables in the butter until translucent. Add the ham bones 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, 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 herbs and potatoes and simmer for about 45 minutes.

Vollrath 6-1/4" Medium Mesh Strainer, Each, Silver

6-1/4" Medium Mesh Strainer, Each

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Montana Knife Works 8" Chef Knife w/ Poly Handle, Each, Black

8" Chef Knife w/ Poly Handle, Each

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