1 (10 oz.) pkg. great northern beans
6 slices bacon (cut in 1 inch pieces) uncooked
2 tsp. salt
2 sprigs parsley
Celery leaves from 2 or 3 stalks
1/4 c. diced celery
1 onion diced
8 oz. can Hunt's tomato sauce
1/8 tsp. pepper
1/4 c. ketchup

Soak beans in water overnight, wash, drain and place in large pot with bacon and 2 quarts water. Cook on high until water boils; skim carefully and reduce heat so soup bubbles lazily. Add salt, parsley and celery leaves; cook 1 hour. Remove celery leaves with slotted spoon. Add tomato sauce, 3 cups water, onions, celery, pepper and salt; continue cooking 1 1/2 hours. Stir occasionally. If soup seems a little thick add a little more water. 6 to 8 servings.