HAM AND BEAN SOUP

2 cups dry great northern beans
2 1/2 quarts water
2 cups cubed, cooked ham
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 teaspoons salt
1/2 teaspoon oregano
1/8 teaspoon pepper
1 (16 oz.) can whole tomatoes, cut up

Rinse beans, place in Dutch oven with water. Bring to boil over high heat; boil 2 minutes. Remove from heat; let stand 1 hour.

Add remaining ingredients. Simmer, covered, 1 1/2 hours or until beans are done.

Makes 12 servings (1 cup each)
From: Recipelink.com
Adapted from source: Recipe booklet: Harvest Time Cook Book, Pillsbury Classic Cookbooks #4, 1980