By Yankee Magazine
Sep 05 2007
Navy beans are the preferred legume for this ham and bean soup, but other varieties of dry beans can be used equally well.
2 cups dry navy beans
2 quarts water (less if beans aren’t drained)
1 meaty ham bone
1 tablespoon chopped basil
1 onion, peeled and chopped
2 stalks celery, sliced
Soak beans overnight in water. (Drain or not, as you prefer.)
Combine beans, water, bone, basil, onion, and peppercorns in soup kettle. Cover and simmer 1-1/2 hours. Add celery and simmer 30 minutes longer. Remove bone, cut off bits of meat, discard bone and add meat to soup. Heat thoroughly.