Navy Bean Soup

SERVES:

• 10-12

UNITS:

• 6 Qt Roaster

• 12 Qt Roaster

• Food Processor

INGREDIENTS:

• 1 lb dried navy beans

• 1 ham bone

• 1 large onion (#2 cone)

• 2 qts water

• 1 clove garlic - minced

• 2 stalks celery (#2 cone)

• 1 can tomatoes (1 lb)

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp basil

INSTRUCTIONS:

1. Place beans in a mixing bowl, cover with water and soak overnight.

2. Drain and place in pan.

3. Add ham bone, onion, celery, garlic, and water.

4. Bring to a boil.

5. Skim and sediment of top.

6. Add tomatoes, salt, pepper, and basil.

7. Cover and cook over medium heat until cover is hot to touch or the valve whistles.

8. Reduce heat to low, close valve and cook for 3 hours or until beans are tender.