Yankee Bean Soup

• 1 lb. navy or pea beans
• 2 1/2 qt. water
• 1 ham bone (leave meat on bone)
• 1 large onion, sliced
• 1/2 c. chopped celery leaves
• 1/2 tsp. dry mustard
• 3 Tbsp. butter or margarine
• 1 small onion, finely chopped
• 2 medium carrots, finely diced
• 3/4 c. canned tomatoes and liquid
• 2 to 3 tsp. salt
• ground black pepper

1. Pick over beans; wash thoroughly.
2. Place in large kettle; add water.
3. Cover.
4. Bring to a boil; simmer 10 minutes.
5. Remove from heat.
6. Let stand, covered, 1 hour.
7. Add ham bone, sliced onion, celery leaves and mustard.
8. Cover.
9. Simmer 1 1/2 to 2 hours or until beans are soft but unbroken.
10. Melt butter in skillet; add chopped onion and carrots, cook 6 to 7 minutes, until beginning to brown, stirring constantly.
11. Add with tomatoes, salt and pepper to beans.
12. Cover.
13. Simmer 20 to 25 minutes or until beans are partly broken and have slightly thickened the soup.
14. Remove ham bone.
15. Cut meat from bone and add to soup.
16. Makes 6 to 8 servings.

beans, water, ham bone, onion, celery, dry mustard, butter, onion, carrots, tomatoes, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577905 (may not work)