Soak in pan of water for 2 hours:

 8 ounces of Great Norhtern beans

While waiting for the beans to soak, boil the following together in a large kettle:

 6 cups of water
 1 large onion, chopped
 3 cloves of garlic, minced
 2 stalks of celery, chopped in 2" pieces
 1 carrot, peeled and chopped in 2" pieces
 2 teaspoons salt
 1 Tablespoon dried red pepper flakes
 1 Tablespoon mustard (Coleman's)

When the vegetables are tender, drain the liquid into a bowl.
Purée all of the vegetables in a blender, adding liquid as needed.
Pour puréed vegetables back into the drailed liquid.
Set aside and hold in a covered bowl.

Rinse the beans.
Cover the beans in the pan with fresh water making sure the water is 2" above the beans.

Cut a 12" square piece of cheesecloth for the bouquet garni'.
Fill, wrap and tie the cheesecloth with the following herbs, then place the bag into the pot of beans:

 Sprigs of fresh rosemary
 Sprigs of fresh oregano
 Springs of thyme
Note: If you do not have fresh herbs, use 1/2 teaspoon of each dried.

Add:

 12 - 16 ounces of cubed lamb leftovers

Bring the beans, spices, and meat to a boil. Reduce the heat to a slow boil for 1 hour.
Add water during the boiling process, as needed.
The broth should be thick like gravy.

Remove the bouquet garni and discard.
Add the puréed vegetables to the meat and beans.
If necessary, boil until the liquid is thick.