1 lb. dry navy bean
1 1/2 lbs. ham and ham bone
1 clove garlic, minced
1 sm. bay leaf
1 c. chopped potatoes
1 c. chopped onions
1 c. chopped carrots
1 c. diced celery

Rinse beans and place in heavy kettle with about 2 1/2 quarts cold water. Bring to boil and simmer approximately 5 minutes. Remove from heat and let stand at least 1 hour. Add ham bone, garlic, and bay leaf. Cover and simmer about 2 hours or until beans are almost tender. Add the chopped vegetables, season with salt and pepper to taste and simmer covered for an additional hour or more. Remove ham bone and bay leaf. Cut off meat and add to soup. Makes about 8 servings.