Michigan Navy Bean And Potato Soup

• 2 c. dry navy beans
• 5 c. water + 7 1/2 c. water
• 2 c. chopped, peeled potatoes
• 1 c. chopped onion
• 1/2 c. coarsely shredded carrot
• 1 Tbsp. catsup
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 (or more) c. chopped ham (optional)

1. Rinse dry beans.
2. In Dutch oven or 3-quart saucepan, combine beans and water.
3. Cover pan and let stand in cool place overnight. (Or bring to boiling, reduce heat and simmer 2 minutes.
4. Remove from heat.
5. Cover, let stand for 1 hour and drain.)
6. Add 7 1/2 cups water.
7. Bring to boil.
8. Reduce heat and cook, covered, over medium heat for 1 hour or until beans are nearly tender.
9. Add potato, onion, catsup, carrot, salt, pepper and ham (omit salt if ham is added).
10. Return mixture to boiling.
11. Reduce heat.
12. Simmer for 30 minutes or until beans and vegetables are tender.
13. Mash beans and vegetables slightly, if desired.
14. Serves 8.

beans, water , potatoes, onion, carrot, catsup, salt, pepper, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82159 (may not work)