Saturday Bean Soup - cooking recipe

Ingredients

1 lb. dry navy beans, sorted and soaked
2 qts. water
1 lb. meaty ham bones or chunks
1 stalk celery with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
1/2 tsp. black pepper
1 tsp. salt
1 bay leaf

Preparation

Drain the soaked beans, rinse and put in a crock pot with the rest of the ingredients.
Cover and cook for 5-6 hours on high. Lower the temperature, remove the bay leaf and the soup is ready for the day.