Bean Soup - cooking recipe

Ingredients

2 c. dried navy or pea beans (1 lb.)
6 to 8 c. water
ham bone or hock
1 c. chopped celery
1 c. chopped onion
1 c. chopped carrot
1 medium sized potato, peeled and diced
1 bay leaf
2 tsp. salt
1/4 tsp. black pepper

Preparation

Pick over beans; rinse under running water.
Combine beans and water in a large kettle.
Bring to boiling; cover.
Boil 2 minutes; remove from heat and let stand 1 hour.
Return to heat; add ham hock and 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 bone from ham hock; return meat to kettle.