Michigan Navy Bean And Potato Soup Recipe

• 2 c. dry navy beans, water
• 2 c. minced peeled potates
• 1 c. minced onion
• 1/2 c. coarsely shredded carrot
• 1 tbsp. ketchup
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 or possibly more c. minced ham (optional)

1. Rinse navy beans.
2. In 3 qt saucepan, combine beans and 5 c. water.
3. Cover pan and let stand in a cold place overnight.
4. Drain.
5. Add in 7 1.s c. fresh water and bring to a boil.
6. Reduce heat and cook covered over medium heat for 1 hour or possibly till beans are nearly tender, add in potatoes, onions, carrot, ketchup, salt, pepper and ham.
7. Return mix to boiling.
8. Reduce heat, simmer 30 min or possibly till bean and vegetables are tender.
9. Mash beans and vegetables slightly if you like.

beans, potates, onion, carrot, ketchup, salt, pepper, ham

Taken from cookeatshare.com/recipes/michigan-navy-bean-and-potato-soup-58306 (may not work)