Bean Soup

• 1 lb. dried Navy beans
• 3/4 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped onion
• 1, 8 oz. can of tomato sauce
• 1 tsp. salt 
• 1 tsp. pepper
• 1 tsp. beacon grease
• 1 thick slice of Kuntzler ham cubed
• NOTE:  Omit ham and beacon grease for vegetarian bean soup

Double this recipe for a large crowd.

1.  Place beans in large pan and cover with water.
2.  Cook on high temperature until beans are tender (about 1-1/2 hours).  Check water level frequently.
3.  Add remaining ingredients.
4.  Simmer 30 to 40 minutes.  Serve with corn bread. Serves about 8 people.

ENJOY!!