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Bean Soup

1 ham bone or ham hock
2 lb. dry navy beans
2 or 3 qt. water
1 can tomatoes
1 bay leaf
1 minced onion
2 or 3 celery stalks with leaves, chopped
Garlic salt
Salt and pepper
Celery salt
1 sm. head cabbage, grated
Grated Parmesan cheese


Simmer until bones enlarge and begin to soften. It may be necessary to add more water as beans absorb it. When beans are almost done, add 1 can of tomatoes, 1 bay leaf, 1 minced onion, 2 or 3 stalks of celery with leaves (all chopped into pieces), garlic salt, salt and pepper and celery salt to taste. Take one small head of cabbage and grate and add to soup. Serve with grated Parmesan cheese on top and hard French bread. Add water if it gets too thick while cooking.


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