Navy Bean Soup
  • 1/2 pound dry navy beans
  • water
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 large onion chopped
  • 1/2 cup green pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup celery chopped
  • 1/4 cup parsley, chopped
  • 2 cups ripe tomatoes, chopped
  • salt and pepper to taste
  • 1/4 teaspoon Tabasco sauce
  • 1 cup ham, cubed
  1. Place beans in a large Dutch oven; rinse well and drain. Return beans to pan; cover with water and soak overnight. The next day drain beans; add 2 quarts of fresh water. In a sauce pan heat butter. Add flour; cook until golden. Add onions, green pepper and garlic. Cook until wilted. Add mixture and remaining ingredients to the beans. Bring to a boil, then reduce heat and simmer partially covered for 1 hour or until the beans are tender. Serve with hot crusty bread.
  2. *Add more water and cook longer if beans are not tender.