7 c. water
1 lb. dried navy beans
2 c. cubed cooked smoked ham
1 sm. onion, chopped
1/2 tsp. salt
1 bay leaf
1 ham bone

Heat water and beans to boiling in Dutch oven, boil 2 minutes. Remove from heat, cover and let stand 1 hour. Stir in cubed ham, onion, salt, pepper and bay leaf; add ham bone. Heat to boil, reduce heat. Cover and simmer, skimming foam occasionally, until beans are tender, about 1 1/4 hours. Add water turning cooking necessary. Remove bay leaf and ham bone. Trim excess ham from bone. Add the excess to the soup. Serves 4.