Bean Soup - National Soup Month

This one reminds me of a better version of Campbell's Bean and Bacon Soup - my favorite as a kid.

2 c. dried beans (I typically use navy beans)

1 1/2 quarts water

1 ham bone or 1 1/2 lbs. ham butt

1 large chopped onion

1 cup chopped celery and leaves

4 cups canned tomatoes (diced)*

3/4 cup diced, peeled potatoes

1 teaspoon salt

1/8 teaspoon pepper

Combine beans and water in large kettle; boil 2 minutes. Remove from heat and let stand one hour. Simmer beans without draining until tender, about 2 hours, adding more water if necessary.

In the meantime simmer the ham in water to cover. Skim fat from the broth and add beans. Stir in remaining ingredients; simmer until potatoes are tender, about 20 minutes. Makes 10 servings.

*If I'm cooking for someone who doesn't appreciate solid tomato chunks, I'll replace the canned tomatoes with a 15 ounce can of tomato sauce.