Vegetable Bean Soup - cooking recipe

Ingredients

2 c. dried navy beans (16 oz.)
1 meaty ham bone (above 1 1/2 lb.)
1 clove garlic, minced
1 small bay leaf
1 c. finely cubed potatoes
1 c. finely chopped onion
1 c. thinly sliced celery
1 c. peeled, diced carrots

Preparation

Rinse beans and sort; place in Dutch oven or kettle with about 2 1/2 quarts water (10 cups).
Bring to a boil.
Simmer 2 minutes. Remove from heat.
Let stand in water at least 1 hour.
Add ham bone, garlic and bay leaf.
Cover and simmer 2 hours until almost tender.
Add potatoes, onion, celery and carrots.
Season to taste.
Cover and simmer one hour more.
Remove ham bone; cut off meat and dice ham and add to soup.
Skim off any excess fat. Remove bay leaf.