NAVY  BEAN  STEW *


 1      cup           navy beans -- cooked
 1/2    cup           onion
 3      Bay leaf
 Dash pepper

 Boil together 5 minutes.

 1 c. carrots 1/4 c. celery  Simmer 20 minutes.

 2 tsp.flour with 1 tbsp.water add slowly to bean mixture.6 servings,
   1 cup ea.

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Navy Bean Soup 

Recipe by: Jeremy Watson - Iowa
Servings: 8 to 10 

1 1/2 pounds dry navy beans
2 1/2 quarts boiling water
1 ham hock or meaty ham bone
1 cup chopped onion
1/4 cup butter or margarine
salt
pepper 

Wash beans, cover with cold water and soak overnight; drain. Put beans in a large kettle; add
boiling water and ham. Simmer about 1 1/2 hours or until beans are tender and ham is cooked.
Sauté onion in butter or margarine until golden; add to soup. Continue cooking about 1 hour.
Remove ham hock or bone. Remove meat and cut into thin slivers. Skim fat from soup. Return
meat to kettle; season to taste with salt and pepper. Thin with hot water if soup seems too thick. 



NAVY BEAN SOUP*

1 lb    Navy Beans
l       large onion
2       small jalapeno peppers (if you're brave, otherwise omit)
1       large ham bone

Simmer in about 3 quarts of water all day in crockpot on high.  (3 - 4
hours on top of stove). 

Serve with chopped tomato ,chopped onion , home-made bisquits 



 Nana`s Pasta Soup

1/2 lb   dried cannellini or navy beans
1/2 lb   dried kidney beans
1/4 cup  olive oil
1/4 lb   salt pork, diced fine
1        large onion, chopped fine
5        garlic cloves, peeled and mashed
4        celery stalks, including leaves, sliced thin
3 tsp    salt
2 tsp    crushed red pepper
1 tsp    freshly ground black pepper
1 tsp    oregano
1 tsp    basil 
1        16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 cup  snipped fresh parsley, preferably Italian
1/2 cup  julliened carrot
1/2 lb   ground sirlion
1        egg
4 tblsp  seasoned bread crumbs
1/2 lb   ditalini (tiny, tube shaped pasta)
Freshly grated Romano, Parmesan or Pecorino cheese

{Can`t you just feel the love in this recipe .....Yea Baby} 

Rinse and pick over the dried beans.  Soak overnight in cold water. 
Drain, then place in stockpot with 10 cups cold water.  Bring to a boil,
then reduce heat to simmer while preparing vegetables.  Heat the olive
oil in a heavy skillet over medium-high heat.  Add the salt pork and
cook, stirring frequently, until the fat melts and the meat begins to
brown, about 15 minutes.  Do not allow to burn. 

Add the onion and garlic and saute gently until the onion is golden. 
Add this mixture to the beans, along with the celery, salt, red and
black pepper, oregano and basil.  Cover and simmer until beans are
tender, about 2 1/2 hours, checking frequently to make sure the liquid
has no evaporated too much.  There has to be enough liquid to cook the
meatballs and pasta in the final cooking stage.  Add more water if
necessary. 

About 30 minutes before the soup is finished simmering, add the
tomatoes and their juices and the parsley.  Combine the ground meat
with the egg and bread crumbs and roll into miniature balls.  Add to
the simmering soup.  Add the carrot.

About 20 minutes later, add the ditalini and cook until tender.
Serve with the grated cheese.