Ginny'S Navy Bean Soup - cooking recipe

Ingredients

2 c. navy beans
8 c. water
1 to 2 lb. ham bone
2 medium onions, chopped
4 carrots, sliced
4 ribs celery, chopped
1 c. tomato puree
3 cloves
4 peppercorns

Preparation

Wash beans; cover with water and soak overnight.
Drain.
Place all ingredients in a pressure cooker.
Season with salt and pepper to taste.
Close cover securely.
Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds.
Let pressure drop of its own accord.
Serves 10 to 12.
Alternate cooking method is in large soup pot on medium flame for 3 1/2 to 4 hours or until beans are soft.