Navy Bean Soup

I always hated it when my Grandmother would give me recipes that had "a handful of this," "a little of that," and "salt and pepper to taste." But here I am, giving you a recipe with the same measurements. I don't think I've ever made this soup the same way twice. But it's always been a tasty treat around my house.

1 package dry Navy beans
1 ham bone with plenty of meat still attached*
carrots
celery
salt and pepper to taste

*Smoked ham hocks can be easily substituted for the ham bone

Rinse Navy beans in running water in colander and pick out any beans that look bad. Place beans in heavy Dutch oven, cover with water (about 1-1/2 inches over top of beans), and soak overnight.

The next morning, place ham bone in pot, add salt and pepper, and bring to a boil. No need to change the water if you cleaned the beans before soaking. Lower temperature and simmer covered while preparing the carrots and celery.

Peel and cut carrots into the size you prefer. Clean celery and cut into bite size chunks. Add both to pot and bring to a boil again. Lower temperature and simmer, uncovered, until beans are tender and vegetables are cooked.

I usually simmer the soup all day. If I want a thin soup, I will add water or simmer covered. My family usually likes this soup very thick, like a bean stew, so I will simmer uncovered until most of the water is evaporated or absorbed. Served with warm French bread with butter, this is a family favorite.