Navy Bean Soup
SOAK overnight and COOK until just tender (about 3 hours):
4 c. navy beans
2 large onions, chopped and sauteed
1/2 tsp. savory
5 stalks celery, including leaves
1/4 tsp. marjoram
3 tsp. salt 2 bay leaves
COOK until very tender and soup has thickened as desired.
OPTIONAL: Add chopped parsley at the end of cooking time, 1/2 c. soy flour dissolved in
1 cup water—add with seasonings. YIELDS: 12 c.