1 c. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
3 tsp. chicken base
1 tsp. monosodium glutamate
1 pt. whole tomatoes
1 c. navy beans
2 qts. water
1/2 tsp. black pepper
2 tsp. salt
Stock from cooked smoked pork loin
Flour water paste

Put all except last 2 ingredients together and cook gently until beans are tender. Use smoked pork stock to either replace water or thin soup. Chicken base with flour-water paste to desired consistency. Serve with croutons and chopped parsley. Serves 6 to 8.

(Milwaukee Restaurant)