6 c. water
1 c. dried navy beans
8 oz. ham, cut into bite size pieces
1 lg. bay leaf
6 peppercorns
4 whole cloves
1 1/2 c. chopped carrots
1 1/4 c. chopped celery with tops
1 c. chopped onion
Salt and pepper to taste

In large soup kettle over high heat, bring water and beans to boil; cook for 2 minutes. Turn off heat, cover, and let stand for at least 1 hour. Stir in ham, bay leaf, peppercorns, and whole cloves. Bring to a boil; skim surface and simmer, covered, 1 1/2 hours. Discard seasonings from soup. Add vegetables and cook 1/2 hour or until vegetables are tender. Taste and add salt and pepper as desired.