Navy Bean Soup - cooking recipe

Ingredients

1 lb. small navy beans
water
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped onion
1 lb. diced, cooked ham
salt to taste
pepper to taste

Preparation

Boil beans in 2-quart saucepan with plenty of water for 5 minutes.
Remove from heat.
Let beans soak in pan with the water for at least 1 hour or overnight.
Rinse and drain beans.
Place in crock-pot, just covering with water.
Add carrots, celery, onion and ham.
Cook on low 5 to 8 hours.
Season before serving with salt and pepper.
Salt will slow softening of the beans, so add last.
Serve with crackers or soft rolls.