Navy beans are preferred for this soup, but other varieties of dry beans can be used equally well.
Soak beans overnight in water. (Drain or not, as you prefer.) Combine beans, water, bone, basil, onion, and peppercorns in soup kettle. Cover and simmer 1-½ hours. Add celery and simmer 30 minutes longer. Remove bone, cut off bits of meat, discard bone and add meat to soup. Heat thoroughly.