1 lb. dried navy beans
1 lb. ham bone
1/2 c. mashed potatoes
3 c. chopped celery
3 c. chopped onions
1/4 c. chopped fresh parsley
1 clove minced garlic
2 tsp. salt
Pepper to taste

Sort and wash beans; place in a dutch oven. Cover with water and soak overnight. Drain beans. Add ham bone and cover with water. Cover and bring to a boil; reduce heat and simmer 1 hour. Add remaining ingredients; simmer 1 hour more or until beans are tender. Remove ham and dice; return to soup. Serves 12 to 15.