Here is a yummy, warming soup recipe from the book - The Waldorf School Book of Soups.

Ham and Bean Soup

450 grams white navy beans

Approx 700 grams meaty ham hocks (smoked)

1 tsp baking soda

apple cider vinegar

Rinse the navy beans well.  Then put them in a large pot, add the teaspoon of baking soda, and cover them with water.  Bring to the boil and remove from the heat.  Drain them and rinse them again.

Add ham hocks and a little salt.  You can also add a little sugar to bring out the flavour.  Cover until the beans are soft.

You can then take the ham hocks out, pull the meat off, and put the meat back into the soup.

Season with salt and pepper to taste.

A little vinegar may be added separately by those wanting a little zest in their soup.

Serve with fresh baked bread.

Serves 5-7