Title: Cream of Navy Bean Soup
Categories: None
Yield: 1 Servings

1 c Dried navy beans
1 qt Cold water
2 tb Diced onion
1 c Evaporated milk
1 ts Salt
1/2 ts Celery salt
1 ds Pepper
2 tb Grated carrot; (may be
-omitted).

Wash beans, cover with water and let stand overnight. Drain off water and
discard, add the 1 quart of cold water and onion, cover, SIMMER about 1 1/2
to 2 hours or until beans are soft. Put through food mill or sieve, return
to cooking kettle, add milk, seasonings and carrot and reheat. Serve hot. 5
servings

Posted to recipelu-digest Volume 01 Number 373 by ncanty@juno.com (Nadia I
Canty) on Dec 15, 1997