Bean Soup

Ingredients

1 cup dried navy beans
1 quart (4 cups) water
1 pound ham bone
2 carrots, sliced
2 stalks celery, chopped
1/8 teaspoon prepared mustard
2 tablespoons minced green pepper
1/2 cup tomato puree
2 peppercorns
salt and pepper to taste

Preparation

Wash beans and soak at least 12 hours in sufficient water to cover. Place all ingredients in a large kettle; season to taste. Simmer about 4 hours, adding extra water, if necessary.

Recipe Contributed By: Mrs. Carl V. Smith Omaha, Nebraska

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.