2 c. dried navy beans
8 c. water
1 meaty ham bone
1 c. chopped celery
1 c. chopped onion
1 c. chopped carrot
1 med. size potato, pared and diced
1 bay leaf
2 tsp. salt
1/4 tsp. black pepper

Pick over beans; rinse over running water. Combine beans and water in a large kettle. Bring to boiling; cover. Boil 2 minutes; remove from heat; let stand 1 hour. Return to heat; add ham bone. Bring to boiling; cover kettle. Lower heat; simmer 2 hours, or until beans are just tender.

Add celery, onion, carrot, potato, bay leaf, salt, and pepper. Cook 1 hour longer or until beans are very tender. Remove bay leaf; trim fat and meat from bone; return meat to kettle.

Puree mixture if desired; season to taste.