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Navy Bean Soup

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2 cups dried navy beans
4 ounces salt pork, finely diced (about 1/2 cup)
1 carrot, thinly sliced
1/2 cup chopped onion
1 cup potato, finely diced
salt and pepper, to taste


Pick over beans, discarding any that are discolored. Wash in cold water, drain, then cover with cold water and allow to soak overnight. Cook pork in a heavy soup kettle over moderate heat until golden brown. Add onion and cook until transparent, but not brown. add drained beans and cold water, bring to a boil, then reduce heat, cover pan and simmer gently for 2 hours.

Add vegetables and continue to cook 30 minutes longer, or until tender. Season to taste with salt and pepper and serve at once.

Make 6 servings


  1. For a richer, more mellow flavor, add 1 cup evaporated milk, bring to serving temperature, adjust seasonings and serve at once.
  2. Or, add 2 cups chopped, cooked or canned tomatoes with vegetables suggested above.
  3. Or, use ham bone or shank end of ham instead of diced salt pork as suggested above.

Before serving, remove bone, chop meat and return to soup for serving.

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