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CAPITAL HILL BEAN SOUP 
Bunch of bean sprouts
1 1/2 c. dry pea (navy) beans
7 c. boiling water
1 lg. ham hock (place in cheesecloth bag)
1 med. pared potato
1 c. chopped onion
1 c. celery stalks and leaves, chopped
2 tbsp. chopped parsley
1/2 clove garlic, chopped
1/2 tsp. salt
1/8 tsp. pepper

Add beans to boiling water. Return to boil and boil 2 minutes. Remove from heat, cover and soak overnight in refrigerator. Add ham hock and potato to same water. Bring to boil, cover and boil gently 1 hour. Remove potato; mash with fork. Stir into beans with remaining ingredients. Cook 1 hour longer. (If desired, add 2 cups chicken broth.) Remove ham hock and separate meat from bone. Cut meat into soup. (I always double the recipe as it.) Freezes well!

8 servings, calories 165, fat 2 grams, cholesterol 4 mlg, sodium 234 mlg.

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