Recipe - Bean Soup

1 pound Navy Beans
Ham Pieces
2 small Onions; chopped
One half Carrot; minced
2 Stalks Celery; minced
1 Potato; minced
1 teaspoon Celery Salt
1 ds Garlic Salt
One half teaspoon Pepper
2 teaspoon Salt
One half teaspoon Celery Seed
One half teaspoon Parsley Flakes
1 cup Tomato Juice

Wash beans. Cover with water and bring to a boil. Add ham, vegetables, and
seasonings. When mixture begins to thicken, add tomato juice. Cook until
thick and well done, at least 3 hours. Use low heat. Add water, if
necessary.

Serves 8

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Fred L. Kellemeyer Posted to MCRecipe Digest V1 #737 by
Bill Spalding billspa@icanect.net on Aug 12, 1997