Navy Bean Soup

• 2 c. white beans
• ham bone with some lean meat on it or 1/4 to 1/2 lb. piece of ham
• 3 onions, chopped fine
• 1 bunch celery, chopped fine (tops included)
• 1 clove garlic, finely chopped
• 1 tomato, chopped
• parsley, finely chopped
• 1/2 c. cooked mashed potatoes
• 3 qt. water
• salt and pepper to taste

1. Put the beans, which have been soaked overnight, into a soup kettle with the ham bone and cover with 3 quarts of water.
2. Cook very slowly; after a couple of hours or when beans are half cooked, add the mashed potatoes.
3. Stir until thoroughly mixed, then add onions, tomato, celery, garlic and parsley.
4. After soup has begun to boil, turn the fire low and let simmer for about an hour, then remove the ham bone.
5. Chop up all pieces of meat on it and return the meat to soup before serving.
6. Serves 8.

white beans, ham bone, onions, celery, clove garlic, tomato, parsley, potatoes, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005834 (may not work)