8 cups water 1 pound dried Great Northern beans 1 can (8 ounces) tomato sauce Leftover holiday ham bone, with ham meat attached 1 large onion, chopped (about 1 cup) 1 tablespoon instant beef bouil lon 1 teaspoon salt ½ teaspoon pepper 1 clove garlic, minced 2 cups mashed potatoes (plain, not mixed with milk or butter) 2 medium carrots, cut into ½ inch pieces 2 medium stalks celery, cut into ½ inch pieces 1 to 2 cups milk

Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat. Cover and let stand for 1 hour.

Add tomato sauce, ham bone plus meat, onion, instant bouillon, salt, pepper and garlic to beans. Heat to boiling and reduce heat. Cover and simmer until beans are tender, about 2 hours. Do not boil or beans will burst.

Remove ham bone and cut ham into 1-inch pieces. Stir ham, potatoes, carrots and celery into soup. Heat to boiling and reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Stir in 1 to 2 cups milk for thinner consistency.

— Jan Cole