Leftover Ham and White Bean Soup

2lbs dried white beans
2lbs leftover ham bits and pieces(chopped fine)
1lb Mild Italian Sausage-uncased, crumbled and browned
1 softball size white onion finely chopped
6 stalks of celery finely chopped
1 bunch fresh kale-chopped
2 carrots peeled and sliced
1 TBSP Salt
1 Tsp Black Pepper
1 TBSP Crushed Red Pepper

Soak beans overnight in water and drain.
Put beans in a large stock pot with about 3 quarts of water and bring to a boil.
Add remaining ingredients and reduce heat to simmer.
Cook for another hour stirring frequently or until veggies are tender and beans start breaking up and get creamy.
Adjust salt-peppers to taste.
Adjust liquid to desired consistency. I prefer it pretty thick.
Serve with hush puppies or cornbread.