Soups:

Joey's Bean Soup

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Ingredients

2 quarts water
1 package (16 ounces) dried Navy Beans
1 to 1-1/2 pound ham shank
1 cup chopped celery
1 cup chopped onion
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon salt

Instructions

Rinse and sort beans; put in large stock pot and put in enough cold water to cover beans by 2 inches. Bring to a boil and let boil for 2 minutes; remove from heat, cover and let stand 1 hour. Drain beans and put back in pot with ham shank and 2 quarts water. Cover and simmer for 1-1/2 hours. Take out ham shank and cut meat into small pieces; discard fat and shank. Mash all beans and stir well, scraping bottom. Return meat to pot along with all remaining spices, stir again and cook 20 to 30 minutes more until soup thickens. Makes 10 1-cup servings. Freezes well.

Susan Pemp
Rock Island