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NAVY BEAN SOUP 
1 pkg. dried beans (Navy, Northern, Pea)
Ham hock or bone from leg of lamb (honey baked ham bone best)
1 onion, chopped
1 sm. peeled clove garlic
8 to 10 peppercorns
1 bay leaf, optional
4 sprigs fresh parsley or 1/2 tsp. dried
1/4 tsp. marjoram
1 can tomatoes, broken up or mashed
1/4 tsp. pepper (or more to taste)

Pick over and wash beans. Soak in cold water overnight (or cook rapidly for one minutes and then leave in hot water for an hour). Drain and measure liquid from beans, adding enough cold water to make 2 quarts. Add to beans with ham bone and chopped onion.

Tie seasonings (garlic, peppercorns, bay leaf, parsley, marjoram) in a cheesecloth bag (or tea infuser). Add to beans. Cover, bring to a boil, then simmer until beans are tender (may take 4 hours, depending on beans). Remove bone and return bits of meat which cling to bone. Add to beans. Mash if desired.

Add tomatoes, broken up or mashed, with pepper to soup. Reheat and serve.

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