Navy Bean Soup
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2 cups dried navy beans
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
Before serving, remove bone, chop meat and return to soup for serving.
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