- 1 lb. navy beans
- 1 ham bone
- 3 qts. water
- 1/2 c. butter
- 1/4 c. flour
- 1 c. celery, chopped
- 1 c. onion, chopped
- 1 c. carrots, chopped
- 1/2 tsp. dry mustard
- 1/2 tsp. paprika
- 2 tsp. salt
- 1/4 tsp. pepper
| Soak beans 3 hours; rinse and drain. Place in large pan and add ham bone and water. Heat to boiling. Lower heat and cook for 3 hours. Saute celery, onion, and carrots in butter five minutes. Add flour, dry mustard, paprika, salt, and pepper and blend. Add about 1 1/2 cups soup stock and cook until smooth. Return to soup and return to boiling. Lower heat and simmer 30 minutes. |
