Navy Bean Soup - cooking recipe

Ingredients

1 lb. navy beans
2 ribs celery
1 medium onion, quartered
salt to taste
garlic powder to taste
black pepper to taste
water
ham bone and fat saved from boiled or baked ham
1 small can tomatoes (optional)
1/2 c. diced carrots (optional)

Preparation

Pick and wash beans.
Cover with cold water; let stand 2 hours.
Add enough cold water to come to about 3 inches over beans.
Add ham bone and fat, celery, onion and carrots.
Cover; bring to a boil.
Lower heat and simmer about 2 hours.
More hot water can be added during cooking.
About 20 minutes before end of cooking, add salt, garlic powder and pepper to taste.
The key to taste is to allow liquid to thicken slightly.
A can of tomatoes can be added in the last 20 minutes, also.