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Dried Navy Bean Soup

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1 cup dried navy beans
3 pints cold water
1 carrot, diced
1 cup milk
3 tablespoon butter
2 tablespoons flour
celery salt
onion seasoning


Soak beans overnight in cold water, drain. Cook in cold water until soft, press through sieve. Cook carrot in little butter, add to boiling soup. Add milk heated in double boiler. Blend flour and butter with little hot milk. Combine, cook in double boiler 2 minutes, serve with coast sticks.

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