1Place dry beans in a large pot. Add water until 2-3 inches above the beans. Add 1 tablespoon salt. Cover and refrigerate overnight.
2The next day drain and rinse beans. Place the beans in a soup kettle or dutch oven and add water just enough to cover the beans.
3Add the rest of the ingredients. Bring to a boil then simmer until beans are tender. You can add more of the spices to your own taste. Stir occasionally and add water when necessary as the soup thickens. The beans are usually tender in approximately 3 hours.