Ingredients:

2 cups dry navy beans
1 cup chopped onion
3 sprigs celery leaves
1 pound ham or smoked pork butt
1 bay leaf
1 teaspoon slat
6 whole peppercorns

Instructions:

Prepare the beans by soaking them in water overnight. Discard water. Combine all ingredients in the crock pot and add water to cover. Cook: low - 10-12 hours; high - 5-6 hours. Remove ham or pork from soup and cut into small bite size pieces, add back into the soup. Remove bay leaf before serving.

Yields: 8 - 10 servings

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