Ham bone, with fat and meat left on 1-2 bags navy beans 1 small carrot, chopped 2 stalks celery, chopped 1 yellow onion, chopped 1 1/2 tsp salt 2 tsp pepper 1 bay leaf 1/2 tsp sage 1/2 tsp thyme
Shred or chop 1 cup of ham per bag of beans. Place ham and ham bone in pot. Cover with water. Bring to light boil. Add beans 1 bag at a time. Add remaining ingredients. Simmer for hours. Add water as neccessary. Soup should be somewhat thick and mushy. If soup sticks to bottom of pan, transfer to another pot. Try not to scrape any burned soup off. When all meat has fallen off bone, remove bone and any fat that may be floating on top. Store in fridge up to 1 week. When reheating, add some water to thin it out just a bit.