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Navy Bean Soup.
1 lb navy beans, dried2 1/2 quarts water1 meaty ham bone 1 clove garlic, minced1 bay leaf1 cup each cubed potatoes, thinly sliced celery, finely chopped carrot and cubed carrotSalt and pepper to taste

Boil the beans in the water for two minutes, remove from the heat to let stand for one hour. Add the ham bone, garlic and bay leaf to the beans, cover and simmer for two hours or until the beans are almost tender. Add vegetables, salt and pepper and simmer for one hour. Remove the ham bone, cut off meat and add diced meat to the beans. Remove bay leaf and reheat the soup almost to boiling.