MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Navy Bean Soup
  Categories: Soups/stews
       Yield: 8 Servings
       2 c  Navy beans
       3 qt Water;cold
       1 ea Meaty ham bone OR
            Small shank end of ham
       1 ea Large onion;minced
     1/2 ts Sugar
       2 ea Celery stalks; minced
            Milk or water
            Salt and pepper
   Quick-cooking dried beans do not REQUIRE overnight soaking.  Some
   people however, believe even those are better for soaking.  Others
   prefer the old-fashioned type. If you prefer to soak beans, measure
   the amount of water specified in this recipe and leave beans in it
   overnight. Next morning, add the remaining ingredients.  No draining
   is necessary. 2 cups beans = 1 lb.
   Place beans and water in kettle with ham bone.  Add onion, sugar and
   celery.  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours
   until beans are tender and the liquid partially cooked down.  Remove
   ham bone.
    For smooth soup, rub through a coarse sieve.  Or mash beans lightly
   with a potato masher for a chunkier soup.  If you prefer, you may
   leave beans whole.
    Cut ham off bone; add ham to soup.  Season to taste.  Dilute if
   desired with additional milk or water.  Serve hot.
   Source: Betty Crocker’s Picture Cook Book Typos by Dorothy Flatman