Preparation time: 15 minutes. Cooking time: about 3 hours. Soaking time: overnight. Serves: 4.

1/2 lb. dried beans (marrow, navy, pea or Great Northern)
Water
1 meaty smoked ham bone, split
2 cloves garlic, minced or pressed
2 sm. potatoes, cooked & mashed
1 sm. onion, chopped
2 stalks celery, chopped
Salt & black pepper to taste

1. Pick over beans. Wash thoroughly. Drain. Place in a large kettle with 5 quarts water. Soak overnight.

2. Drain liquid into a large measuring cup. Add enough water to make 2 quarts.

3. Add ham bone and garlic. Cover. Bring to a boil. Reduce heat. Simmer 2 hours.

4. Add potatoes, onion and celery. Simmer 1 hour longer or until beans fall apart.

5. Remove bone. Cut up any meat into small pieces. Return to soup. Season to taste with salt and black pepper.

Good served with: Crusty bread or croutons and a fresh fruit salad.

TIPS: If you do not wish to soak the beans overnight, place washed and picked over beans in a large kettle. Add 5 quarts water. Bring to a boil. Cover and boil 2 minutes. Turn heat off. Let stand 2 hours. Proceed with step 2. This soup tastes even better when reheated. It also freezes well.