1 lb. (2 c.) dry navy beans or sm. limas
1 meaty ham bone OR 2 smoked ham hocks OR 2 carcass of smoked chicken
3 onions, chopped
2 celery ribs, with leaves, chopped
1/4 c. minced parsley
1 clove garlic, put through press
1/2 c. prepared instant, or leftover mashed potatoes
1 tsp. iodized salt
1/4 tsp. pepper

Combine beans in saucepan with 6 cups water. Bring to boil, boil 2 minutes, cover and let stand 1 hour. Drain.

Add 6 cups fresh water to beans. Add ham bone or hocks. If using chicken carcass, tie it up in cheesecloth and add to pan. Cover pan, bring to boil, turn down heat, and simmer 2 hours, or until beans are tender.

Add onions, celery, parsley, garlic, mashed potatoes, salt and pepper. Cover and simmer 1 hour longer. Remove bones from soup and cut off any meat and return it to soup. Or add diced ham or turkey, previously cooked, or sliced cooked kielbasa. Mash soup lightly with potato masher. Taste for seasonings. Makes 6 servings. Pass wine, vinegar or sherry, for piquancy.