Navy Bean Soup

• 2 cups navy beans
• 3 quarts water old
• 1 each ham bone meaty, or small shank end of ham
• 1 each onions minced
• 1/2 teaspoon sugar
• 2 each celery stalks
• 1 x milk or water
• 1 x salt and black pepper

1. Quick-cooking dried beans do not REQUIRE overnight soaking.
2. Some people however, believe even those are better for soaking.
3. Others prefer the old-fashioned type.
4. If you prefer to soak beans, measure the amount of water specified in this recipe and leave beans in it overnight.
5. Next morning, add the remaining ingredients.
6. No draining is necessary.
7. 2 cups beans = 1 lb.
8. Place beans and water in kettle with ham bone.
9. Add onion, sugar and celery.
10. Bring slowly to boiling point.
11. Cover and simmer 4 to 5 hours until beans are tender and the liquid partially cooked down.
12. Remove ham bone.
13. For smooth soup, rub through a coarse sieve.
14. Or mash beans lightly with a potato masher for a chunkier soup.
15. If you prefer, you may leave beans whole.
16. Cut ham off bone; add ham to soup.
17. Season to taste.
18. Dilute if desired with additional milk or water.
19. Serve hot.

navy beans, water, ham bone meaty, onions, sugar, celery stalks, milk, salt

Taken from recipeland.com/recipe/v/navy-bean-soup-38788 (may not work)