1 lg. white beans (Camelia Great Northern)
2 tbsp. oil
1 lb. ham seasoning, chopped
1/2 lb. smoked sausage, chopped
1 lg. onion, chopped very fine
1/2 c. celery hearts and center leaves, chopped very fine
1 lg. bay leaf
2 tbsp. chopped parsley
2 tbsp. minced garlic
4 or 5 sm. red potatoes, cut up very small
3 med. carrots, cut up very small
1/2 med. can stewed tomatoes, put in blender
10 c. water
Salt and pepper to taste

Soak beans about 2 hours; drain. Put oil in large heavy pot (at least 8 quarts). Fry ham and sausage until browned. Remove from pot. Drain the excess fat, keeping about 2 tablespoons. Saute onions, celery and garlic over medium heat until they are soft.

Put meat back in pot along with beans, bay leaf and water. Bring to a boil, then reduce heat and simmer covered approximately 1 hour. If desired, mash some of the beans. Then add potatoes, carrots, and tomatoes and simmer, covered, about 1 hour more, stirring frequently to prevent sticking. Season with salt and pepper to taste. Stir in parsley. May be served plain or over rice. Serves 8-10.