MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Navy Bean Soup
 Categories: Soups/stews
      Yield: 8 Servings
 
      2 c  Navy beans
      3 qt Water;cold
      1 ea Meaty ham bone OR
           Small shank end of ham
      1 ea Large onion;minced
    1/2 ts Sugar
      2 ea Celery stalks; minced
           Milk or water
           Salt and pepper
 
  Quick-cooking dried beans do not REQUIRE overnight soaking.  Some
  people however, believe even those are better for soaking.  Others
  prefer the old-fashioned type. If you prefer to soak beans, measure
  the amount of water specified in this recipe and leave beans in it
  overnight. Next morning, add the remaining ingredients.  No draining
  is necessary. 2 cups beans = 1 lb.
  
  Place beans and water in kettle with ham bone.  Add onion, sugar and
  celery.  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours
  until beans are tender and the liquid partially cooked down.  Remove
  ham bone.
   For smooth soup, rub through a coarse sieve.  Or mash beans lightly
  with a potato masher for a chunkier soup.  If you prefer, you may
  leave beans whole.
   Cut ham off bone; add ham to soup.  Season to taste.  Dilute if
  desired with additional milk or water.  Serve hot.
  
  Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman
 
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