Amish Bean Soup

1 Lb. (2 cups) dried navy beans
2- 1/2 qt. water
1 meaty ham bone; 1 1/2 Lbs
1 clove garlic; minced
1 small bay leaf
1 C.  cubed potatoes
1 C.  celery; thinly sliced
1 C.  onion; finely chopped
1 C.  carrots; cubed
salt and pepper to taste


Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender.
Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans.
Reheat the soup almost to boiling, then remove the bay leaf.

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