Creole Bean Soup

2 c. dried pea beans

1 ham bone

1 ½ qts cold water

1 sliced medium onion

1 scraped whole carrot

2 scraped carrots, shredded

1 medium green pepper, minced

½ c chopped celery

1 No. 2 ½ can tomatoes (3 ½ c.)

Salt and pepper

Soak beans overnight in cold water to cover. Drain. Combine beans, ham bone, water, onion, and whole carrot; cover, and simmer over low heat for about 2-2 ½ hours, or until beans are very tender. Remove ham bone; mash beans with potato masher until broken up. Add shredded carrots, green pepper, celery, and tomatoes. Simmer covered for 15 minutes or until vegetables are tender. Add salt and pepper to taste. Serves 6-8, as a hearty soup.

The Good Housekeeping Cook Book, 1942.

I'll try it, but think I'll use ham hocks and add the pulled meat back in with the carrots, etc. Bet it would work in a crockpot too.