Rinse the dry beans. In a Dutch oven, bring beans and 10 cups water to boiling. Reduce heat; simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand for 1 hour. (Or, combine beans and 10 cups cold water. Cover container. Let stand in a cool place for 6 to 8 hours or overnight.)
Drain and rinse beans. Return beans to the Dutch oven. Add 6 cups fresh water and remaining ingredients.
Bring soup to boiling; reduce heat. Cover and simmer for 1 to 1-1/4 hours or until beans are tender. Makes 6 servings.