2 tb parsley

1 bay leaf

3/4 ts marjoram

3/4 ts Thyme

10 c chicken or ham stock

1/2 c butter

1 c onion; chopped

4 carrots; chopped

3 celery ribs; chopped

2 garlic; minced

1/2 lb ham; cubed

1 cn diced tomatoes; 28 oz.

1 tb prepared mustard

salt and pepper to taste

Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans

with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock.

Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or

until beans are tender. In a skillet, melt butter and saute' onion,

carrots, celery and minced garlic. Add to beans and stock. Finally, add

Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer

and then enjoy.

A very hearty soup that's great in a snowstorm!!

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