walsh@ihuxi.UUCP (B. Walsh) (01/17/84)
It's so good, it's worth the gastric consequences! 2 lbs. ham shank 1 lb. package great northern beans 2 qts. water 1 medium onion, chopped 2 stalks celery, chopped 1 medium carrot, sliced 1/2 tsp. salt 6 peppercorns 1 tsp. leaf basil Soak beans overnight in the water. Add remaining ingredients and simmer (covered) for 2-1/2 to 3 hours. Remove shank bone and return ham to soup. This can also be made with split peas: Disregard soaking and reduce cooking time to 1-1/2 to 2 hours (use 1 lb. package of split peas). B. Walsh