A Tribute To White Beans

One ham bone with a good amount of meat left on it
One to two pounds dried white beans (Great Northern)
Salt and pepper to taste
½ C. of each chopped:
Place beans in a big pot, cover with water and bring to a boil. Take off the heat and let set for an hour, then drain. Cover with water again, add the ham bone, salt and pepper and bring to a boil, then turn it down to a fast simmer. When the beans are about halfway cooked, take out the bone and let it cool. Add the onion celery and carrots. When the ham bone cools, pull all the meat off and chop coarsely. Add to the pot, and simmer until the beans are soft and the broth is thick. Serve with cornbread. This will serve about 3 hearty appetites per pound of beans.