Cook beans with soda in 3 cups water; drain.
Bring to a boil in clear water twice; drain each time.
Cook beans with hambone in 2 quarts water in large kettle until beans are tender; remove hambone from broth.
Cut meat from bone in bite-sized pieces.
Place pota- toes and carrots in broth; cook for 10 minutes longer.
Add remaining vegetables as desired; cook for 10 minutes longer.
Return ham to soup; add water, if necessary.
Bring to a boil; serve.
Soup freezes well.