1 c. navy beans, soaked overnight
1 qt. water
1 carrot, cut in sm. pieces
1 celery stalk, cut up sm.
1 clove garlic
2 tbsp. shortening
4 tbsp. flour
2 eggs
1 c. flour
1 tbsp. water
Salt to taste

Place water, carrot, celery and garlic together in large pot. Cook on slow heat 1/2 hour. Place shortening in skillet. Add 4 tablespoons flour. Brown. Add to soup. Cook 10 minutes more.

Mix eggs, 1 cup flour and 1 tablespoon water together. Drop 1/2 teaspoon of mixture at a time in soup. Cook slowly for 5 minutes longer. Add salt if desired.