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NAVY BEAN SOUP 
Dried navy beans
1/2 lb. ham, cubed
1 med. onion
6 c. boiling water
1 c. heavy cream or milk
1 bay leaf
1 tsp. salt
Cayenne pepper
Black pepper

Wash and sort beans and soak overnight in cold water. Slowly cook the ham (or may use bacon) in a soup pot the next day. Add the onion and cook for 5 to 8 minutes, stirring constantly. Add the drained beans, then boiling water, bay leaf, salt and a dash of cayenne and black pepper.
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