Vegetable Soup

1 8 oz package navy beans

6 c. boiling water

ham bone

4 c. shredded cabbage

2 c. carrots, chopped

1 onion, chopped

1 c. celery, chopped

garlic

1 package smokies, sliced

1 c. tomatoes

1 t. salt

½ t. pepper

Rinse beans, pour water over beans. Let stand one hour. Saute vegetables, stirring often, for about 20 minutes, set aside. Pour beans and liquid into a large kettle. Add ham bone, sausage, tomatoes, salt and pepper, and vegetables. Add 6 more cups of water. Heat to boiling, cover and simmer for 1 ½ hours. Remove ham bone, and cut meat from bone. Dice and add to soup. Continue cooking for another 30 minutes, or until beans are tender.