1 c. dried navy, kidney, lima or marrow beans
Small piece of ham or ham bone or 1/8 lb. salt pork
4 c. boiling water
1/2 bay leaf
3-4 peppercorns
3 whole cloves
3 ribs celery with leaves, chopped
1/2 very thinly sliced onion
1 minced clove garlic
1/8 tsp. saffron

Soak beans as directed on package; drain. Add the next 5 ingredients and cook the soup slowly until beans are soft, about 2 1/2-3 hours. For the last 30 minutes add the remaining ingredients. Remove and mince the meat then add back to the soup. Serve with croutons, crackers or warm French bread.