8 c. water
1 lb. navy beans
2 c. cubed cooked ham
1 lg. onion, chopped
1 tbsp. instant beef bouillon
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed
2 med. carrots, sliced
2 med. stalks celery, sliced
1 can tomato sauce

Soak beans in water overnight. Heat water and beans in large pot to boiling. Boil 2 minutes. Remove from heat, cover and let stand one hour. Add tomato sauce, ham, onion, bouillon, salt, pepper and garlic to beans. Heat to boiling, reduce heat, cover and simmer until beans are tender, about 2 hours. Do not boil. Add mashed potatoes, carrots and celery into soup. Heat to boiling, reduce heat. Cover and simmer another 45 minutes or until vegetables are tender. Stir in 1 to 2 cups milk for thinner consistency.