Navy Bean Soup

by Sarah
from Virtuous Daughters, May 2011~Volume 11, Number 2

Yields: 8-10 Servings  Freezer-friendly, slow-cooker-friendly, kid-friendly, wallet-friendly . . . how much more friendly can a soup get?
 

• 1 bag navy beans (soaked overnight)
• 1 meaty ham bone (add a ham steak if you prefer more meat)
• 4 stalks celery, diced       4 carrots, diced
• 1 large onion, chopped  
• 1 large (32 oz) can whole tomatoes
• Salt and pepper to taste

 
Strain and wash the beans. Put beans and ham bone in pot and cover with water.  Simmer 2 hours (or until meat falls off bone). Remove bone and excess fat. Add celery, onion, and carrots. Puree tomatoes in blender. Add tomatoes, diced ham steak (optional), and 4 large tomato cans of water. Cook two more hours on low.