Ingredients:
Water to fill about 3/4 of your soup pot A hambone with some meat on it (ham hocks will work too) Package of dried navy beans soaked overnight, according to package directions 1 onion, chopped 2-3 celery stalks, chopped 2 carrots, cleaned and chopped 3 cups peeled and cubed potatoes 6 cups chopped collard greens or chopped cabbage 1 bay leaf (remove before serving) Salt and pepper

Instructions:
Optional: Not used during the Depression, but good additions now: 3/4 cup of ketchup and 3 tablespoons Worcestershire sauce Put all the ingredients into your soup pot and bring to a boil. If you cover the pot, it will come to a boil quicker. Then, turn down to a simmer and keep it there for an hour or two; longer simmering makes more flavor. Put a slice of bread in each soup bowl and ladle the soup over it, or serve with saltines or oyster crackers. Your ancestors survived on soups like this – and it’s a heck of a lot better than jumping out of a skyscraper.