Thick and hearty bean soup with ham.

Bean Soup

1 pound dry white beans, such as navy
6 cups water
2 cups diced cooked ham
1 large onion, chopped
2 celery ribs, sliced
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup instant potato flakes

1. Rinse, drain and pick through beans. Place in a large pan with enough water to cover. Bring to a boil and simmer for 2 minutes. Remove from heat and let sit, covered, for 1 hour.
2. Drain beans and add water, ham, onions, celery and garlic. Bring to a boil, reduce heat and simmer until beans are tender, about 1-1/2 hours. Add salt and pepper during the last 15 minutes of cooking. Add potato flakes and stir until thickened. Serve warm.

Makes 6 servings.