Navy Bean Soup(My Way)

• 1 lb. navy beans
• 2 qt. water
• 1 (14 oz.) can chicken broth
• 1 (14 oz.) can beef broth
• 2 onions, chopped
• 1 garlic clove, minced
• 2 Tbsp. butter, melted
• 2 Tbsp. flour
• 2 tsp. hot sauce
• 1 small pkg. ham cubes (optional)
• jalapeno pepper juice (optional)
• salt and pepper

1. Look over beans, discarding halves, discolored ones and stones. In large soup pot, cover beans with water. Bring to the boil; simmer for 2 minutes. Turn off heat and let stand for 1 hour. Drain and rinse. Add water, broths, onion and garlic. Bring to the boil. Reduce heat and simmer for 1 1/2 to 2 hours. Remove a cup of beans and liquid; mash and return to pot. Mix flour and butter; add it and the ham. Stir well and continue cooking for 10 minutes. Add hot sauce, salt and pepper to taste. If desired, spike each serving with a tablespoon of juice from jar of hot jalapeno slices. Makes 8 to 10 servings.

navy beans, water, chicken broth, beef broth, onions, garlic, butter, flour, hot sauce, ham cubes, pepper juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82200 (may not work)