Preparation:
Sort and wash beans; place in Dutch oven. Cover with water 2" above beans; let soak overnight. Drain beans. Combine beans, 6 cups water, ham, salt, and seasonings; bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours; add 2 cups of water and vegetables to soup. Cover and simmer about 30 minutes or until the vegetables are tender. |