1 cup dry navy beans
6 peppercorns
4 cups cold water
1 tsp salt
1 handful ham chunks
l/4 tsp dry mustard
2 tbs instant onion
1 clove minced garlic

Soak beans in water overnight. Drain and wash.

Combine beans in water with remaining ingredients.

Simmer covered abut 2-1/2 hours until beans are tender, stirring frequently.

Remove peppercorns.

If you prefer creamy soup, mash.

Grandma always served this over 2 or 3 strips of hard cooked side pork layered on a slice of bread.