Harvest Bean Soup(6 Servings)

Rinse beans.

In a 4-quart Dutch oven or large saucepan, combine beans and enough water to cover.

Bring to boiling. Reduce heat; simmer for 2 minutes.

Remove from heat.

Cover; let stand for 1 hour (or cover beans with water and soak overnight). Drain off the water.

Rinse and return the beans to the Dutch oven.

Stir in in 3 1/2 cups water, the pieces of ham or sausage, chopped carrots, chopped potato, chopped onion, salt, oregano, sage and pepper.

Bring to boiling; reduce heat.

Cover and simmer for 2 to 2 1/2 hours, or until beans are tender, adding more water, if necessary.

Stir milk into the bean soup.

Cook the soup until heated through, stirring the mixture occasionally as it heats.

Season the soup mixture to taste with salt and pepper, if you like.