Navy Bean And Ham Soup - cooking recipe

Ingredients

1 lb. dried navy beans (6 c.)
1 c. chopped carrots
1 c. chopped celery
2 c. diced potatoes
1 tsp. garlic powder
1 tsp. minced onion
2 tsp. salt
1/2 tsp. ground white pepper
1 c. diced smoked ham
2 chicken bouillon cubes
1 Tbsp. chopped chives

Preparation

The night before, put beans in a large bowl. Cover with water and soak overnight. The next morning, drain and put beans in a 4-quart crock-pot. Add 6 cups water, carrots, celery, potatoes, garlic powder, minced onion, salt, pepper, smoked ham, bouillon cubes and chives. Stir well. Cook on low 8 to 10 hours. Makes 6 to 8 servings.