Ham-Bean Soup - cooking recipe

Ingredients

2 1/2 (16 oz.) dry navy beans
3 lb. meaty ham bone
3 qt. water
1 c. coarsely chopped celery
1 1/2 c. coarsely chopped carrots
1 1/4 c. coarsely chopped pared potatoes
1 1/4 c. coarsely chopped onion (1 large)
1/2 tsp. salt
1/4 tsp. pepper
3 to 4 dashes bottled hot pepper sauce

Preparation

Rinse beans.
Place in large Dutch oven with the ham bone and water.
Bring to boiling.
Reduce heat and simmer, covered, until beans are tender 3 to 3 1/2 hours.
Remove ham bone and meat. Cool meat until it can be handled.
Coarsely chop meat and return to soup, along with the remaining ingredients.
Discard the bone. Simmer 30 minutes more or until vegetables are tender, stirring occasionally.
Makes about 3 1/2 quarts.