• 1 pound dry Great Northern beans
• 8 cups water
• 1/2 teaspoon salt
• 1 ham bone
• 1 cup chopped carrots
• 1 stalk celery, chopped
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon mustard powder
• 2 bay leaves
• 2 cups chopped ham
• 2 tablespoon lemon juice
• 1 tablespoon dried parsley (or 1/4 cup fresh)
• 1/2 teaspoon ground pepper

Rinse the beans, sorting out any broken or discolored ones. Place in pot with eight cups water, cover, and soak overnight.

Drain and rinse beans. Put fresh eight cups water in pot. Bring the water to a boil. Add the salt and the beans and remove from heat. Cover. Let beans sit in the hot water for at least 60 minutes.

After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and bay leaves and discard. Stir in the chopped ham, lemon juice, and parsley and simmer for 30 more minutes. Season with ground pepper to taste.