Soak overnight 1/2 cup navy, lima or marrow beans. Add:

A small piece of ham, a ham bone, or a little piece of salt pork
4 c. boiling water
1/2 bay leaf
3-4 peppercorns
3 whole cloves

Cook the soup slowly until the beans are soft, 2 1/2 to 3 hours, add:

1 diced carrot
3 ribs celery with leaves, chopped
1/2 sliced onion
1 minced clove garlic (optional)
1/2 c. cooked mashed potatoes (optional)
1/2 c. chopped sorrel (optional)

Remove and mince the meat. Put soup through blender or sieve. Season to taste.