5 pounds large white beans, wash and let soak over night.
2 meaty ham bones
3 cups onion, chopped fine
4 bay leaves
6 minced garlic cloves
Bring to boil. Reduce heat; cover and simmer 2 hours
or until beans are almost tender
1 qt. mashed potatoes
1 qt. thinly sliced celery
1 qt. diced carrots
Season and simmer 1 hour. Remove ham bone, cut off and
dice meat; add to soup. Heat to boiling point. Serve
Ms. Phyllis Y. Richards
700 Prospect Ave.