Preparation:
Rinse beans. Place in a large kettle with stock and ham bones; bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender. Stir in carrots, onion and pepper; cover and simmer for 30 minutes. Combine flour and cold water until smooth; gradually stir into soup. Cook for 10 minutes/ If too thick add additional water. |