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Old Fashioned Navy Bean Soup

October 4, 2006
The Altoona Mirror
Submitted by Bonnie Nardelli, Altoona

1 16-ouncebag dry navy beans

1 large onion, chopped

1 1 pound ham piece, cut up or meaty ham hock

1 cup sliced carrots

Salt and pepper


In a bowl, soak beans in water overnight. Drain. Place in soup pot or dutch oven with 3 quarts water. Add onion, carrots and ham. Cook for 2 hours. Add a few peppercorns for flavor. Lower heat. Remove 2 cups of beans with some liquid. Puree beans in blender or use a masher. Return to pot. Add 2 more cups of water. Salt and pepper to taste.

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