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R.'S BEAN SOUP 
1 1/2 c. dry Navy beans
6 c. cold water
1 c. onions, chopped
4 oz. salt pork or ham, cubed
1/2 clove garlic, chopped
2 c. celery, chopped
1 c. carrots, diced
2 whole cloves garlic
2-4 tbsp. cider vinegar
Dash of pepper
4 c. beef or chicken stock
2 bay leaves

Cover beans well with water and soak several hours or overnight. Then pour off and measure water, adding enough to make 6 cups. Add beans. Saute onions, salt pork or ham and garlic until onions are transparent. Combine all ingredients, except vinegar, in heavy kettle. Cover and simmer 4 hours or until beans are soft. Add vinegar, salt and more pepper. Makes 8-12 servings.
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