1 c. dried navy beans
2 1/2 qts. water or broth
1 ham bone
1 c. chopped onion
2 c. chopped carrots
2 cloves garlic
1 c. chopped celery
1 bay leaf
2 tbsp. parsley
1/4 tsp. ground allspice
1/2 tsp. pepper
Salt

Rinse and sort beans. Place in large pan with water. Bring to boil, reduce heat and simmer 2 minutes. Remove from heat, let stand 1-2 hours. Add bone, vegetables and seasoning except salt. Simmer covered 1 hour until beans are tender. Remove meat from bone and dice, add to soup. Reheat until hot. 8 servings.