1 (2 to 3 lb.) ham soup bone
2 qt. water
1/2 c. diced celery
1/2 c. shredded carrots
1 (40 oz.) can Hanover Great Northern beans, undrained
Salt and pepper

cook ham bone in water for 2 to 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 tender. Add ham and Great Northern beans. Bring to a boil; reduce heat and simmer 30 minutes. Season to taste.