1 lb. dried beans; navy, Great Northern, or pea
Water
1 smoked ham bone
3 med. potatoes, cooked & mashed
1 c. celery, chopped
1 c. onion, chopped
2 cloves garlic, minced
Salt & pepper to taste

Wash beans and soak overnight in large kettle. Next morning add water to make five quarts. Add bone, simmer two hours or until beans begin to fall apart. Add remaining ingredients. Simmer one hour longer. Remove the bone, cut up meat and return to soup. Makes approximately four and one half quarts. This soup will freeze well.