Edna's Thirteen-Bean Soup

Directions

In a large kettle, cover beans with water, refrigerate and soak overnight.

The next day, drain beans, add pork or ham bone, onion, thyme, bay leaf, pepper, and cold water.

Set over medium-high heat and bring to simmer.

Reduce heat and keep at simmer for 2½ hours.

Cool, remove onion, hambone and fat; cut up meat into small pieces.

Season with salt and pepper as needed.

Add tomatoes and olive oil.

Put half the mixture in a blender and blend until almost smooth, but not liquified.

Add to whole bean mixture.

To serve, stir in sherry and reheat.

Ladle into warm soup bowls.