Great Bean Soup

• 2 lbs dried navy beans, rinsed
• 1 meaty ham bone
• 2 12 quarts water
• 1 tablespoon butter
• 1 small onion, chopped
• 12 stalk celery, sliced thin
• 1 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 2 bay leaves
• 1 teaspoon minced garlic
• 34 cup ketchup
• 14 cup Worcestershire sauce
• 2 tablespoons rice wine vinegar

1. Cooking time does not include soaking beans.
2. Soak beans overnight.
3. Rinse and drain beans.
4. In a large pot, combine beans, ham, and water.
5. Melt butter in a medium skillet.
6. Add onion and celery and saute until light brown.
7. Stir onions into soup, add remaining ingredients.
8. Cover and bring to a boil; reduce heat and simmer, partially covered, all day, or until beans are tender.
9. Stir occasionally and add water as necessary.
10. Remove ham hock (or bone) and bay leaves; when cool enough to handle remove and discard bay leaves, skin, bone and fat.
11. Cut meat into small pieces and return to soup.
12. Stir, mashing some of the beans with the back of the spoon to thicken soup.

navy beans, ham bone, water, butter, onion, celery, salt, fresh coarse ground black pepper, bay leaves, garlic, ketchup, worcestershire sauce, rice wine vinegar

Taken from www.food.com/recipe/great-bean-soup-204388 (may not work)