Bean Soup

By Rutie Day
From a recipe clipping from an unidentified newspaper.

• 4 quarts water
• 1 large onion, minced or chopped
• 1 large can tomatoes
• Salt and pepper to taste
• Hambone
• 1 pound navy beans
• 2 chopped carrots
• 3 pieces celery with greens
• 1 potato, cut up

Soak beans in pan overnight.

Salt and pepper to taste with hambone and navy beans. Cook covered 3 to 4 hours on medium heat, stirring often. Let sit for 2 more hours with lid on.

Cook again for 3 more hours, with chopped carrots, celery, and potato. Add extra water if needed.