1 lb. dried beans (navy peas or rinsed & picked - Great Northern)
Water
1 meaty ham bone
3 med. potatoes, diced
1 c. onion, chopped
1 c. celery, chopped
2 cloves garlic, minced
Salt & pepper

Soak beans overnight in 2 quarts water. Next morning add 2 more quarts of water. Add ham bone, bring to boil and skim. Cover, simmer 2 hours or until beans begins to fall apart. Add potatoes, onion, and celery (garlic if you use it). Simmer 1 hour longer. Remove ham bone and cut up meat. Discard bone, return meat to soup. If desired mash beans and potatoes against side of pot to thicken soup. Season. Makes about 4 quarts.

NOTE: Can be frozen. Add as much water as you like. I cook in the pressure cooker and save time.