Ham Bean Vegetable Soup
|Navy beans||2 Pound|
|Green peppers||2 , diced|
|Red pepper||1 , diced|
|Chopped onions||6 Cup (96 tbs)|
|Chopped celery||6 Cup (96 tbs)|
|Chopped carrots||6 Cup (96 tbs)|
|Cayenne pepper||To Taste|
|Chili pepper||To Taste|
|Whole tomatoes||2 Quart (If Whole, Cut Into Small Pieces)|
Boil ham until tender, remove skin, bone and fat; return to kettle in broth.
Boil beans until tender, then drain and add to ham and stock.
Fry finely diced bacon in large skillet until crisp; then add peppers, onions, celery and carrots and cook slowly.
When tender (not soft or mushy) add tomatoes and bring to a good boil.
Then add to ham and beans.
This is supposed to be quite peppery, and can be frozen.