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    LITTLE KETTLE SOUP


    Source of Recipe


    The Michigan Bean Commission

    List of Ingredients




    1 pound (2 cups) dry Navy Beans
    2 1/2 quarts water
    1 tablespoon salt
    3/4 cup celery, diced
    3/4 cup carrots, diced
    1 medium onion, chopped
    1 meaty ham bone or ham hock
    1/2 cup catsup
    1/4 teaspoon pepper
    1/4 teaspoon celery stalk

    Recipe



    Wash and sort beans. Combine beans, water and salt in large saucepan. Let stand overnight.

    Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 2 to 4 hours or until beans reach desired tenderness. Add additional water if necessary.

    Servings: 12

 

 

 


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