Ham and Bean Soup


From the kitchen of my Grandma Cook

1 lb. dry navy beans
Soak beans overnight and boil 1 1/2 hours until tender.

1-2 lbs. ham bone
2 quarts water
1 c. chopped celery
1 c. chopped carrots
1 medium onion, chopped
2 t. chicken bouillon
1 t. thyme leaves
1/2 t. marjoram
1/4 t. sage
1/4 t. pepper
salt to taste {watch this as the ham is salty}

Simmer until meat falls off bones and veggies are tender