1 lb. dry beans (Navy or Northern)
1 lg. ham bone with meat on bone
2 tsp. salt
1/2 tsp. pepper
3 med. potatoes in 1/2 inch cubes
1 lg. carrot, coarsely grated
3 med. onions in 1/2 inch squares
3 ribs celery in 1/4 inch slices
3 sprigs parsley (minced)

In large heavy kettle with a tight fitting cover, heat to boiling 8 cups of water. While water is coming to a boil, wash and sort one pound of dry beans. Add beans slowly to water so boiling never stops. Boil 3 minutes, cover and set aside for one hour.

After beans have hot soaked for one hour, add six more cups of water and two teaspoons of salt to beans and bring to a boil. Add ham bone, prepared vegetables. Bring to a boil again and cover. Simmer for 2 to 3 hours or until beans are soft. Add parsley, salt and pepper to taste. Serves 8 to 10.