Oven-Baked Bean Soup

[Modemouth]

Oven-Baked Bean Soup

1 pound dry navy beans

1-1/4 pounds fully cooked ham, diced

3 quarts water

2 cans (8 ounces each) tomato sauce

1 cup each diced onion, celery and carrot

2 teaspoons chili powder

2 teaspoons salt

1 teaspoon dried marjoram

1/4 teaspoon pepper

Combine all ingredients in a 6-quart ovenproof Dutch oven. Cover and bake at 350 degrees for 4-1/2 to 5 hours or until beans are tender. Yield: 14-18 servings (4-1/2 quarts).