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1 lb. navy beans
3 qt. cold beef stock
ham hock or bacon grease
1/3 large onion, minced
1/3 c. diced, cooked ham
season to taste

Wash navy beans. Place in cold beef stock and bring to
a boil. Add ham hock or bacon grease and onion, minced. Boil
beans until tender and add diced, cooked ham. Season to taste.
Cook slowly for 2 hours, stirring occasionally. Remove ham
hock from pot and dice any extra ham on it and add to soup.
Makes 3 quarts.

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