1 lb. dried navy beans, soaked overnight
3 qts. water
10 slices bacon
2 c. potatoes, diced
2 c. celery, diced
1 c. carrots, diced
1 qt. tomato juice
4 tsp. salt
1/2 to 3/4 c. onion, chopped
1 tsp. pepper
1 bay leaf

Fry bacon until crisp and add to beans. Cook onions in bacon drippings. Bring soup to a boil and simmer 1 hour with bay leaf. Add remaining ingredients and simmer until vegetables are tender. Remove bay leaf. Cold pack 1/2 hour in pressure cooker at 10 pounds pressure.