Meaty ham bone
2 cans navy beans & juice
3 to 4 cans water
Salt (to taste)
Pepper (to taste)
1 lg. carrot, grated
1 to 2 stalks celery & leaves, cut fine
1/2 lg. onion, cut up fine
1 lg. potato, grated

Make raux: 1/3 c. butter

Add hot soup; beat until blended.

Mix all ingredients together, except raux, and boil gently for about 1 1/2 hours. Make raux and just before serving, add 1 1/2 teaspoons vinegar. Cut meat off bone and add to soup.