{soups-salads-and-salad-dressings} MICHIGAN NAVY BEAN AND POTATO SOUP

 

 MICHIGAN NAVY BEAN AND POTATO SOUP 

 

2 c. dry navy beans, water

2 c. chopped peeled potatoes

1 c. chopped onion

1/2 c. coarsely shredded carrot

1 tbsp. ketchup

1 tsp. salt

1/8 tsp. pepper

1 or more cups chopped ham (optional)

 

Rinse navy beans. In 3 quart saucepan, combine beans and 5 cups water. Cover pan and let stand in a cool place overnight. Drain. Add 7 1.s c. fresh water

and bring to a boil. Reduce heat and cook covered over medium heat for 1 hour or until beans are nearly tender, add potatoes, onions, carrot, ketchup,

salt, pepper and ham. Return mixture to boiling. Reduce heat, simmer 30 minutes or until bean and vegetables are tender. Mash beans and vegetables slightly

if desired.  Enjoy.

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