Wash beans and soak overnight. Place ham bone in large pot with water and cook until meat falls off the bone. Pull The meat off the bone, cut up and place the broth and meat in refrigerator to cool (24 hours is best). Skim the fat. Cook Beans in water until almost tender and drain. Add beans, meat broth and all other ingredients. Bring to a boil. Reduce heat and simmer until done. This soup freezes nicely.