Ham and Bean Soup

Thoroughly wash 1 pound dry navy beans, or great northern, pinto, or baby lima beans. (all are very good)
Add 2 quarts cold water and soak overnight. (Or simmer 2 minutes, then soak 1 hour.) Don’t drain. Add 1 meaty ham bone or diced up ham meat, ½ tsp salt, 6 whole black peppercorns, and 1 bay leaf. Cover; simmer about 3 to 3& ½ hours adding 1 chopped onion the last hour.

Remove ham bone. Mash beans slightly if you like soup more mushy with potato masher. Cut ham off bone, return ham to soup. Season to taste. Makes 6 servings.