Navy Bean and Ham Soup

1 lb. dried navy beans
6 cups water
1 cup chopped carrots
1 cup chopped celery
2 cups diced potatoes
1 tsp. garlic powder
1 tsp. minced onion
2 tsp. salt (optional)
1/2 tsp. ground white pepper
1 cup diced smoked ham
2 bouillon cubes (chicken-flavored)
1 Tbsp. chopped chives

The night before, place the dried beans in a large pot. Cover with water and soak overnight.

The following morning, drain the water and place the beans in a 4-quart crock pot. (Or, simply use 3-4 cans of navy beans.)

Add 6 cups of water and the remaining ingredients to the crock pot. Stir well and cover.

Cook on low setting for 8-10 hours (or high setting for 5-7 hours).

Yield: 6-8 servings

Notes:

I've always made this with canned beans. I like to throw in a ham bone and usually use the meat from a honey-baked spiral ham.

Warning: Do not feed the leftovers to your dog! ;)