Hearty Bean Soup

• 1 lb. pkg. little navy beans (white)
• 1 c. thinly sliced luncheon ham
• 1 box Knorr vegetable soup mix
• salt and pepper to taste

1. First go through beans; take out rocks and bad looking beans and discard them.
2. Rinse beans under cool running water in a colander.
3. Put them in a 5-quart Dutch oven with 4 quarts of water. Bring to a boil; let boil for 2 minutes.
4. Cover; turn off heat and let beans set in water for 1 hour.
5. Next, dump off old water from beans; don't pour out your beans.
6. Refill pan with fresh water. Return to a boil and then lower the heat to a gentle simmer. Simmer beans for 2 hours, until beans are tender.
7. You have to take one out and eat it to tell.
8. After first hour, add ham slices that you have chopped into half-inch squares (approximately).
9. Thirty minutes later, add soup mix and the salt and pepper to taste. Don't let the liquid get too low; if it does, beans will scorch. Just add more water and stir often.
10. You can add one handful of long grain rice or Minute rice during the last 30 minutes if you like the soup on your beans thick.
11. If you add rice, cook at least 20 more minutes.
12. Don't use a thin pan or your beans will scorch! Serve with cornbread.

beans, luncheon ham, vegetable soup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674809 (may not work)