1 lb. dried navy beans
5 c. water
1 can beef consomme
1 chicken bouillon cube
4 potatoes, diced
1/4 c. butter
4 carrots, diced
2 c. chopped ham
3 bay leaves
Salt & pepper to taste

Place navy beans, water, consomme and bouillon cube in large pot. Bring to boil and simmer 2 hours. Add potatoes. Saute onions in butter until partially cooked. Add to soup with remaining ingredients. Add more water if needed. Simmer until vegetables are done. Serve with fresh bread and green salad. Serves 8.