Test 2 - Pennsylvania Dutch Country Bean Soup

From a fragment of an old cookbook - don't know the title since there is no cover.

1 - This was surprisingly good. Almost like baked beans but with less sweet in. I'd like to find a substitute for the canned tomato sauce, but because it is a thick liquid, it really seems to make a difference.
2 - Again, a very good soup. I could experiment with optional herbs.
3 - Added a bay leaf and used a can of tomato paste instead of sauce.

1 lb soup beans
7 cups fresh water
1 ham bone
1 onion, chopped
1 cup celery, diced
1 can tomato sauce
1 small potato, diced
2 tsps parsley, minced
salt and pepper
4 hard boiled egg, diced

1. Soak the beans in water overnight.
2. Drain, add fresh water and simmer with the ham bone until the beans are cooked, about 2 hours.
3. Add the remaining ingredients and simmer until the veg are soft.
4. Remove the ham bone, trim it of any meat. Chop up the meat and add it to the soup, along with the hard boiled egg.