1 pound dried navy beans
1 pork hock or left over ham (optional)
1 clove garlic, minced
1 small bay leaf
1 cup cubed potato
1 cup chopped onion
1 cup sliced celery
1 cup chopped carrot

Soak beans overnight. Drain and rinse the beans, and then place in a large pan with 2 1/2 quarts water. Add bayleaf, garlic and meat. Cook until the beans are tender. Cut the meat off the bones, chop and return to the soup. Add the vegetables and season with salt & pepper. Cook until the vegetables are tender.