Bean Soup(6 Quarts)

• 5 to 6 c. navy beans
• salt to taste (may take 2 to 3 tsp.)
• milk
• 1 c. diced or chopped onions (more or less to your liking)
• 1 c. diced celery or cooked spinach
• 1 c. tomato soup (homemade is best), plain tomato juice or even catsup
• Accent
• garlic powder
• softened butter
• 2 Tbsp. flour

1. Soak the beans in water for 3 to 4 hours or overnight.
2. Wash them into a 6-quart stockpot; just cover with water.
3. Add salt to taste (may take 2 to 3 teaspoons).
4. Cover with lid; cook until tender.
5. Add more water during cooking, if necessary.
6. Add enough milk to make it soupy.
7. Add the onions.
8. A cup of diced celery or cooked spinach enhances it, too.
9. Add a cup of tomato soup, plain tomato juice or even catsup, but use less of this.
10. Sprinkle in some Accent and garlic powder seasoning (a teaspoon or more of each according to your preference).
11. Let simmer for 20 to 30 minutes. If the milk doesn't get a little thickish, rub some softened butter in with 2 tablespoons flour to make a paste.
12. Add a bit of bean liquid and stir, then pour back into the pot.

navy beans, salt, milk, onions, celery, tomato soup, accent, garlic, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720562 (may not work)