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RECIPE of the WEEK

February 10, 2003

AMISH BEAN SOUP

1 pound of dried navy beans
1/2 quarts of water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 small bay leaf
1 cup of cubed potatoes
1 cup of celery, diced
1 cup of chopped onions
1 cup of carrots, cubed
Salt
Pepper

Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham, garlic, and bay leaf to beans. Cover; simmer for 2 hours. Add the vegetables, salt, and pepper to taste. Simmer for 1 hour longer. Remove the ham bone, cut off the meat and dice it. Add to the soup. Reheat the soup almost to boiling; then remove the bay leaf and serve.

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