Bean Soup

1 ½ c Northern Navy Beans
3 smoked ham shanks
1 ½ c celery
½ c onions
salt and pepper
2 c diced potatoes

Soak beans in soda water for a couple of hours or overnight. Cook ham for 1 ½ hours in a large stock pot in enough water to cover them. Remove meat from water and cut meat off bone. Place cut meat back into water. Add celery, onions and salt and pepper. Cook slowly for 1 ½ hours. Rinse beans and add to pot. Cook for 1 ½ - 2 hours longer. Add potatoes and cook for 30 minutes or until potatoes are tender.

This soup is best the second day.

Source: Grandma Conroy via sister, Colleen