1 1/2 c. Navy beans
4 c. cold water
1/4 lb. salt pork
1 sm. onion
1/2 c. celery, diced
1 carrot, diced
2 1/2 c. milk
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika

Wash beans and place in a large kettle. Cover with cold water and add salt pork. Cover and bring slowly to a boiling point. Simmer for about 2 hours, then add onion, celery and carrot. Continue to cook slowly for an additional hour or so. When beans are soft, rub mixture through a course sieve. Add milk, salt, pepper and paprika to bean mixture. Cut pork into fine cubes and add to soup. Return to stove and heat slowly until mixture begins to boil. Serve piping hot. Serves 4 or 5.