A family favorite and tradition from my husband's Belgian ancestors.

3/4 Cup Great Northern Beans 1 to 1 1/4 Cups split peas - I use half green, half yellow Soup bone or meat and meat stock - optional 4 Cups chopped leak tops -1" pieces - or 1 large onion chopped 1 1/2 Cups chopped celery 3 fresh sliced Ccarrots OR 1 #2 can sliced or diced carrots 1/2 bag of frozen green beans OF 1 can green beans Several potatoes -diced, or instant mashed potatoes to thicken (Recipe calls for Pillsbury's Hashed Brown potatoes - cooked per box - I DO NOT use them) 1 can chopped or crushed tomatoes - optional 1 bay leaf 1 pinch thyme (or more) salt. pepper, few dashes of garlic salt

In a large pot, start cooking great northern beans and split peas together in cold water. Watch carefully as peas foam and will boil over. Stir down. Bring to boil, and then reduce heat. After first hour, add meaty bone and fresh ingredients and cook another hour, adding canned or frozen vegetables the last half hour. If not using a meaty bone, add 1 stick butter. Can add instant mashed potatoes to thicken if desired Cook about 3 hours. Makes 5-6 quarts. Add wqater as needed during cooking.