1 (2 lb.) ham with bone (preferably ham hocks)
1 1/2 qt. water
1/2 c. diced celery
1/2 c. shredded carrots
1/8 tsp. pepper
2 (14 oz.) cans Great Northern beans

Cook ham in water 2-3 hours or until meat is tender. Remove meat from bone and cut into bite-size pieces. Add celery and carrots to broth; simmer until vegetables are tender. Add the rest of the ingredients. Bring to boil, reduce heat and simmer 30 minutes. Serves 8-10.