Garden Vegetable - Bean Soup

1/2 pound dried Great Northern beans
1 pound smoked ham, diced
1 1/2 pound zucchini
1 pound white turnips
1 large potato
1 pound carrots
2 celery stalks with leaves
2 onions
2 cloves garlic
1 pound ripe tomatoes
1/4 teaspoon red pepper
1 tablespoon salt
1/2 teaspoon black pepper

Place beans in a glass bowl and cover with cold water. Place in refrigerator overnight. This will swell the beans and release the gas that usually happens with dried beans.

Next day, drain the beans in a colander and rinse under cold water. Place beans, ham, peppers, salt, and 7 cups of water in a large stew pot . Boil over a medium heat for about an hour.

Remove the skin of the turnip. Dice the zucchini, potato, carrots, and onions. Slice the celery and tomatoes. Mince the garlic. Add vegetables to the beans and cook for about 3 hours or until beans are tender. Add water if necessary.

Makes about 4 quarts