---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Bill’s Navy Bean Soup
  Categories: Soups
       Yield: 8 servings
  
  
         1 c  navy beans
         2    celery stalks
         2    carrots
       1/2    onion
         2    ham hocks
   :          salt
       1/8 ts black pepper
         3 TB margarine
         3 TB all-purpose flour
   
   1. Pick over the dried beans and discard any debris.
   Wash and drain. Put beans in a large pot and cover
   with water. Let stand 8 hours or overnight. 2. The
   next day, chop celery, carrots and onions into
   1/4-inch pieces. (This is easier with a food
   processor.) Drain beans. Add vegetables, 5 cups water,
   ham hocks or ham bone, and pepper to taste. Add salt
   if you wish. Bring to a simmer and cook over low heat
   for 3 hours or until beans are tender. 3. Remove ham
   hocks and set aside to cool. Remove meat from bones
   and cut meat into half-inch pieces. 4. Put 2 cups of
   the soup into a blender along with the margarine and
   flour; puree. Pour this puree back in pan. Puree more
   of the soup if you prefer a smoother texture. Add the
   chopped ham pieces back into the soup. Simmer for
   15-20 minutes until soup is slightly thickened.
   
   Yield: 6-8 large servings. This soup is especially
   good when sprinkled with a few drops of hot pepper
   sauce just before serving.
   
   Recipe By     : Jo Anne Merrill
  
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