1 lb. navy beans (soaked)
3 qt. cold water
1 ham bone or ham butt
1 onion (minced)
1/2 tsp. sugar
2 stalks celery with tops (chopped fine or dried flakes)
salt (to taste)
pepper (to taste)

Bring slowly to boiling point. Cover and simmer 4 to 5 hours until liquid has a very cloudy appearance. Dilute as desired with additional water. Season to taste with salt and pepper. Yield: 6 servings.