Navy Bean Soup
|Dried pea beans||1 3⁄4 Cup (28 tbs)|
|Cold water||2 Quart|
|Lamb bones||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|Peppercorns||1⁄4 Teaspoon (About 10)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
Pick over, then wash beans, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 qts.
Add to beans with lamb bones and salt.
Tie next 6 ingredients in small cheesecloth bag.
Add to water and bones.
Cover, bring to boil, and then simmer until beans are tender—this may take 4 hrs., depending on beans.
Remove bones and bag, then strain.
Mash beans with potato masher, then return to soup.
Add bitsof meat that cling to bones, pepper and tomatoes.
Reheat and serve as main dish for luncheon or supper, or as hot dish for lunchbox.