St. Bernard Fireman's Bean Soup

From a recipe clipping from a Cincinnati newspaper.

• 2 pounds dried great Northern beans
• Water to cover beans
• 2 pounds cottage ham
• 1 large onion
• 1/2 stalk celery
• 1/2 bottle (14 ounces) ketchup
• 3 medium potatoes, diced
• Salt and pepper to taste

Soak beans overnight in enough water to cover by several inches.

Grind the cottage ham, onion, and celery together in a food processor.

Drain beans and put in a heavy pan or Dutch oven. Cover again with water and add ham, celery, and onions. Add ketchup and bring to a boil. Reduce heat to simmer and cook for 1 1/2 hours.

Add diced potatoes, salt, and pepper and continue cooking for another hour.

Makes 10 servings.