Bean soup is one of those classic comfort foods. Add a big slice of dark bread and everything is right with your world.
1 pound (455 g) dried navy beans
8 cups (1.9 L) water
1/2 pound (225 g) ham, cubed
2 medium potatoes, peeled and cubed
1/2 cup (50 g) celery, sliced
1/2 cup (65 g) carrots, sliced
1/2 cup (80 g) onion, chopped
1/4 teaspoon (0.5 g) black pepper
Soak beans in water overnight. Do not drain. Bring beans to a boil in the soaking liquid. Add ham, reduce heat, cover, and simmer for 1 hour or until beans are nearly done. Add remaining ingredients, cover, and simmer for 30 minutes more, or until vegetables are done.