Navy Bean Soup

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   Quick-cooking dried beans do not REQUIRE overnight soaking.

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   Some people however, believe even those are better for soaking.

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   Others prefer the old-fashioned type.

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   If you prefer to soak beans, measure the amount of water specified in this recipe and leave beans in it overnight.

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   Next morning, add the remaining ingredients.

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   No draining is necessary.

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   2 cups beans = 1 lb.

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   Place beans and water in kettle with ham bone.

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   Add onion, sugar and celery.

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    Bring slowly to boiling point.

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    Cover and simmer 4 to 5 hours until beans are tender and the liquid partially cooked down.

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    Remove ham bone.

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    For smooth soup, rub through a coarse sieve.

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    Or mash beans lightly with a potato masher for a chunkier soup.

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    If you prefer, you may leave beans whole.

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    Cut ham off bone; add ham to soup.

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    Season to taste.

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    Dilute if desired with additional milk or water.

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    Serve hot.

* Per serving · 4 servings · Values may vary.

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