Barbecued Bean Soup - cooking recipe

Ingredients

1 lb. dry pinto beans (2 1/2 c.)
8 c. water
4 medium carrots, finely chopped
1 c. onion, chopped
1 meaty ham bone or 2 smoked ham hocks (1 lb.)
16 oz. can tomatoes, cut up
1/4 c. vinegar
1/4 c. chili sauce
2 Tbsp. brown sugar
1 Tbsp. salt
2 Tbsp. Worcestershire sauce
2 tsp. prepared mustard

Preparation

In Dutch oven, combine beans and water.
Bring to boiling. Simmer 2 minutes.
Remove from heat; cover and let stand 1 hour (or soak beans in water overnight).
Do not drain.
Stir in carrot, onion, ham bone, tomatoes, vinegar, chili sauce, sugar, salt, Worcestershire sauce and mustard.
Bring to boiling, reduce heat.
Cover and simmer 2 1/2 to 3 hours or until beans are tender.
Remove ham bone; cool slightly.
Remove meat from bones and dice.
Return meat to soup, mash beans slightly, if desired. Serve with crackers.