Bean Soup

• leftover ham and bone
• water to cover
• 1/2 small cabbage
• 2 large onions
• 1/3 bunch celery with leaves
• 4 carrots
• 3 cans tomatoes
• 4 potatoes
• 4 Tbsp. sugar
• 5 or 6 chicken bouillon cubes
• 1/2 c. bacon bits
• Nature's Seasoning to taste
• 1/2 Tbsp. Accent
• 6 cans Great Northern navy beans

1. Slice ham off bone and dice.
2. Cover with water and boil for 2 or more hours or until marrow falls out.
3. You want to scrape off the platter especially that amber looking gel.
4. After boiling, strain the juice and place in refrigerator until fat is hard. Scrape fat off and throw away.
5. Put pot back on stove and bring to a boil.
6. Add cabbage, onions, celery, carrots, tomatoes, potatoes, sugar, bouillon cubes and navy beans.
7. Add water with tomatoes are as needed.
8. Add diced ham and some parsley.
9. It's done in a day, but tastes better the second day.

ham, water, cabbage, onions, celery, carrots, tomatoes, potatoes, sugar, chicken bouillon cubes, bacon bits, accent, beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050270 (may not work)