1 lb. 92 c.) navy beans, dried
2 1/2 qts. water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 sm. bay leaf
1 c. cubed potatoes
1 c. celery, thinly sliced
1 c. onion, finely chopped
1 c. carrots, cubed
Salt
Pepper

Boil the beans in water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans, cover and simmer them for 2 hours or until the ingredients are almost tender. Add the vegetables and salt and pepper to taste. Simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf. Serve while still hot.