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Ham and Bean Soup

  Heat the milk in a heavy 4-quart saucepan. Stir in the beans, including the liquid from the can, the ham, celery, pepper, and parsley. Simmer at least 30 minutes. Serve with homemade or French bread and butter.
  Note: Canned beans make a better soup because they stay firm. Dried beans may break apart after soaking. Be sure to include the liquid from the canned beans when preparing this dish. It will help to thicken the soup as it cooks.

Serves 6

2 cups milk
2 c. canned Great Northern beans with liquid
1 c. chopped baked country cured ham
1/4 c. chopped celery
1/2 t. coarsely ground black pepper
1 T. chopped parsley

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