1 c. navy beans
2 lb. pork shoulder
8 c. water
Salt and pepper to taste
2 med. onions, chopped
1 clove garlic
1/2 bottle catsup

Soak beans in water overnight. Cook in same water next day; add pork shoulder which has been cubed in small pieces, salt, pepper, onions, garlic and catsup, cooking until tender, about 2 hours. Thicken by making brown gravy, using equal amounts of flour and lard (2 tablespoons) of each. Put into soup which is boiling and stir and cook for 5 minutes. Makes a complete meal in itself.