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Navy Bean Soup I
October 15, 2006

YUM! I made this today and YEEHAAAA! It was GREAT! I made a few subtle changes as follows: I got one of those mongo-sized chicken broth cans (49.5 oz) and for the initial "water" used 4 cups water plus appx 2.5 cups broth. The rest of the broth I dumped in for the second addition of water (and used no water that time at all). I still used the bullion cube initially. I added ham hocks as well as a half lb of chopped up ham, and I used an extra celery stick. Oh, and it cooked a full 6 hours (which is what it took to get the beans to soften). THOSE ARE THE ONLY CHANGES I made! It really was delicious... SO FULL OF FLAVOR! Needed no second seasoning w/S&P (maybe cause of the broth?). Everyone loved this incl my 7 yr old. I served w/french breat and thats it! THANKS!

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