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Bean Soup, Shaker

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2 c navy beans a ham bone (not too well trimmed)
3 quarts water
2 c celery
1 c onion
4 ripe tomatoes, cut in quarters
1 c potatoes, diced
salt & pepper
1 T parley, minced

Soak bean overnight and drain in the morning. Add ham bone and water and cook slowly until beans are soft. Add vegetables and cook another 20 minutes. Put through coarse sieve. Taste for seasoning, for ham may be salty. Season to taste and add minced parsley. Serve very hot with fried bread fingers. Serves 6-8.

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