Crystal’s Navy Bean Soup
Heat 2T. oil in a large soup pot.
Chop up and add:
1 cup celery
Cook until onion and celery are soft and tender.
3 cups dry navy beans (small white beans)
12 cups water
1 Tablespoon salt
Bring to boil, cover and reduce to simmer. Stir every now and then and cook for 2 1/2 to 3 hours.
Ham bone and/or meat can be added if desired. Add when water is added.