2nd place winner—Connie Birdsall, Morrill, Nebraska

CONNIE’S BEAN SOUP

4 c. Great Northern Beans

1 c. Garbanzo Beans

4 Quarts water

3-4 lbs ham or ham hocks

2 onions, diced

2 Tbsp. vinegar

6 potatoes, diced

2 c. carrots, sliced

3 ribs celery, sliced

1 c. broccoli flowerets

Wash beans and cover with water. Soak overnight. Pour off water and wash beans again (soaking beans overnight will dissolve some of the sugars that cause gas). Add fresh water to a large kettle, add beans, trimmed ham and onions. Bring to a boil, add vinegar, then let simmer for 3 hours, or until beans are tender. Add hot water if needed. The last hour add carrots, celery, diced potatoes and broccoli.

Yield 12-16 servings