1 lb. dried navy beans
1 1/2 qts. water
1 cottage ham, any size (depending on how meaty you like your soup) or leftover ham
3 qts. water
1 1/2 tsp. salt or seasoned salt
Pepper to taste
5 carrots thinly sliced
2 c. diced celery
1 med. onion, chopped
1 (10 3/4 oz.) can condensed tomato soup

Rinse beans. Add 1 1/2 quarts water and bring to a boil. Simmer 2 minutes. Remove from heat; cover and let stand 1 hour; drain. Remove covering from ham and cut in half.

In large Dutch oven, combine beans, 3 quarts water, ham, and seasonings. Cover and simmer on stove top for 4 hours. Remove ham; cool, and cut into bite-size pieces. Add vegetables to soup, and continue cooking over medium heat for 3 minutes. Add ham and tomato soup. Cook over medium heat for 30 minutes. Yield: 3 quarts.