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Bean Soup

1 lb. (2 1/3 c.) dry Navy beans
1 1/2 lb. meaty ham bone
1/2 tsp. salt
6 whole peppercorns
1 bay leaf
1 med. onion, sliced

Wash beans and cover with 2 quarts cold water. Bring to boil and boil gently 2 minutes. Remove from heat, cover; let stand 1 hour. Do not drain. Add ham bone and seasonings. Cover and heat to boiling and boil gently until beans are tender, about 3 to 3 1/2 hours. Add onion last half hour. Remove bone and season to taste.

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