2 c. Great Northern dry beans
8 c. water
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. chopped carrots
1/2 c. chopped celery
1/4 c. olive oil
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
3 tbsp. catsup
2 bay leaves
1/2 tsp. oregano
3 tbsp. salad vinegar or 1 tbsp. mustard
1/2 c. diced salt pork or 4 pieces bacon

Wash and pick over beans; soak overnight in 2 cups of water. In soup kettle, saute onion, garlic, carrots and celery in oil. Add beans, 6 cups water, salt, pepper, mustard, catsup, bay leaves, vinegar and oregano. Bring to boil. Cook 2 1/2 to 3 hours, until beans are soft.

Remove bay leaves. At this point mixture can be pureed until smooth if desired or served as is. I serve with steaming hot corn bread.