Thoroughly wash 1 pound (2 1/3 cups) dry navy beans. Cover with 2 quarts (8 cups) cold water. Bring to a boil and boil gently 2 minutes. Remove from heat; cover and let stand 1 hour (do not drain). Add: 1/2 tsp. salt 6 peppercorns 1 bay leaf

Cover and heat to boiling, then simmer gently until beans are tender, about 3 to 3 1/2 hours. Add 1 medium onion (diced), the last half hour of cooking. Remove the bone; remove any meat from the bone and return to beans. You may take the potato masher and mash a few of the beans to thicken the soup. Season with salt and pepper to taste.