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Little Kettle Soup

1 pound (2 cups) dry Navy Beans
2 1/2 quarts water
1 tablespoon salt
3/4 cup celery, diced
3/4 cup carrots, diced
1 medium onion, chopped
1 meaty ham bone or ham hock
1/2 cup tomato catsup
1/4 teaspoon pepper
1/4 teaspoon celery stalk

1. Wash and sort beans. Combine beans, water and salt in large saucepan. Let stand overnight. Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 2 to 4 hours or until beans reach desired tenderness. Add additional water if necessary.

Makes 12 servings.

Recipe provided courtesy The Michigan Bean Commission.

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