| Navy Bean Soup 2 cups dry Navy Beans Water 1/2 cup carrots, chopped 1 medium onion, chopped 1 cup lean ham, chopped (can use a leftover ham bone or any other leftover meat; remove fat before cooking) Salt and pepper to taste Soak beans overnight; drain and rinse beans. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking. Makes 3 servings. |
