Navy Bean Soup

8 servings

• 1 cup dry Small White (Navy) beans
• 2 stalks celery
• 2 carrots
• 1/2 onion
• 2 ham shanks or ham hocks
•    salt and pepper
• 3 Tablespoons margarine or butter
• 2 Tablespoons all-purpose flour, or arrowroot
• 5 cups water
•    bottled hot pepper sauce to taste

Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight.

The next day, chop celery, carrots and onions into 1/4-inch pieces (this is easier with a food processor). Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and salt and pepper to taste. Bring to a simmer and cook over low heat for 2 to 3 hours or until beans are tender.

Remove ham hocks and set aside to cool. Remove meat from bones and cut into 1/2-inch pieces.

Put 2 cups of the soup into a blender or processor along with the margarine and flour; puree. Pour the puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.

This soup is especially good when sprinkled with a few drop of hot pepper sauce just before serving.

Serve with a crusty roll or cornbread.

Bon appetit!