7 c. water
1 lb. dried Navy beans
2 c. cubed cooked ham
1 ham bone
1 sm. onion, chopped finely
1/2 tsp. salt
1 bay leaf
Dash of pepper
2 med. carrots, chopped

Heat water and beans to boiling. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer; skim off foam. Simmer until beans are tender, about 1 1/4 hours, do not boil. Add water during cooking, if needed. Remove ham bone, trim ham from bone and stir into soup. Makes 7 (1 cup) servings.