1 lb. Navy beans
1 can tomatoes
1 whole bay leaf
1 c. chopped celery
Salt & pepper to taste
3 qts. water
2 c. diced potatoes
3/4 c. chopped onions
1/2 c. mashed potatoes
1 c. ham, diced

Soak beans overnight in water. Next day, drain and put in deep soup kettle with all ingredients except diced and mashed potatoes. Cover and simmer until beans are tender. Remove bay leaf and skim off any fat on surface. Add diced potatoes.

Cover and simmer about an hour longer (or until potatoes are well done). Blend the mashed potatoes into the soup by stirring a small amount into the soup little by little. This prevents the soup from being watery. Makes about 10 to 12 servings. Freezes well.