1 lb. dried navy beans
1 (about 1 lb.) ham bone
1/2 c. mashed potatoes
3 c. chopped celery
3 c. chopped onion
1/4 c. chopped fresh parsley
1 clove garlic, minced
2 tsp. salt
Pepper to taste

Sort and wash beans; place in a Dutch oven. Cover with water and soak overnight. Drain beans. Add ham bone, and cover with water. Cover and bring to a boil; reduce heat and simmer 1 hour. Add remaining ingredients; simmer 1 hour more or until beans are tender. Remove ham and dice; return to soup. Yields 12-15 servings.