Navy Bean Soup

• 1 (1 lb.) bag bean mixture
• 2 medium chopped onions
• 2 large celery stalks, chopped
• 3 or 4 large carrots, chopped
• ham bone
• 3 cloves garlic, chopped
• 2 tsp. chili powder
• 1 1/2 tsp. thyme
• 1/4 tsp. black pepper
• juice of 1 lemon
• 1 bay leaf
• 2 (8 oz.) cans tomato sauce

1. Soak beans overnight in 2 quarts of water.
2. Drain beans the next day and rinse well. Saute onions, celery and carrots in olive oil. Add beans plus 2 quarts of fresh water, ham bone and garlic. Simmer 3 hours. Add chili powder, thyme, black pepper, lemon juice and bay leaf.
3. Simmer for 30 minutes, while removing meat from bone, throw away fat and bone and return the meat to the soup. Add tomato sauce and simmer 45 minutes or until tomato flavor is cooked throughout the soup.

bean mixture, onions, celery stalks, carrots, ham bone, garlic, chili powder, thyme, black pepper, lemon, bay leaf, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211923 (may not work)