I love the 'pot liquor' of beans and peas. I always add more water to navy beans or great white beans. It makes a nice rich liquor without any corn starch or such. I've never used a soup bone or smoked ham. It's my new method now.Yum! ...that's one my favorite soups Bill - .... fortunately I don't get afterburner-ass with that ... black beans though, fuggedaboutit!