Beans soak one day in advance and cooked the next day in the water, in which soak. After a little added meat and ham cooking continues. Tender ham is removed, the broth is thickened with a light roux, made from the lard, chopped onion, red pepper and flour, stir and continue cooking. Quarter of an hour before the end add the diced vegetables and before the presentation of the soup add the diced ham, cream and salt to taste.