United States Senate Bean Soup

1 lb pkg Great Northern Beans
1 1/2 cups diced cooked ham
1 cup chopped onion
Handful of shredded carrots
3/4 cup chopped celery with tops
5 tsp chopped parsley
garlic salt to taste
pepper to taste
Large container chicken broth
3 Tbsp oil
1 clove garlic
Water

Rinse and sort the beans. Cover with warm water and bring to a boil for 1 minute. Drain. Meanwhile, saute the onions, carrots, celery and garlic in the oil in a large heavy soup kettle. Add the ham and cook a few minutes until hot. Add the drained beans, the chicken broth, seasoning and enough water to cover the beans by about an inch. Cook slowly (I use my Slow Cooker) until the beans are done. Add extra water if necessary and stir occasionally.

This is the best bean soup! Serve with Corn Muffins.