Navy beans (about 1/2 lb.)
Ginger (about 1/4 tsp.)
Ham bone (optional)
2 c. potatoes
1 c. onion
3 tbsp. + flour
3 tbsp. butter

Cover beans with water and cook until tender. Drain. Add more water to this and cover. Add the ginger, onion, and ham bone. Cook for an hour. Add the potatoes and cook until tender.

Make a roux of 3 tablespoons flour and 3 tablespoons butter. Brown. More butter and flour may be added if a thicker soup is desired. Add to bean soup by first adding small amount of soup to the roux in skillet. Then add all of it to the pot of soup. Bring to a boil. Serve.