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Cream of Navy Bean Soup

1 c Dried navy beans
1 qt Cold water
2 tb Diced onion
1 c Evaporated milk
1 ts Salt
1/2 ts Celery salt
1 ds Pepper
2 tb Grated carrot; (may be omitted).

Wash beans, cover with water and let stand overnight. Drain off water and discard, add the 1 quart of cold water and onion, cover, SIMMER about 1 1/2 to 2 hours or until beans are soft. Put through food mill or sieve, return to cooking kettle, add milk, seasonings and carrot and reheat. Serve hot. 5 servings

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