Serves: 6
Total Calories: 693

Navy Beans:
1 (1-pound) package navy beans dried
2 ham hocks
2 white onions small, quartered
8 cups water
* See note below.
* Part two.
1/2 cup onion minced
1 clove garlic minced
2 tablespoons vegetable oil or fat from bean stock
1 teaspoon basil dried, crushed
1 teaspoon Italian seasoning dried crushed
2 teaspoons parsley minced fresh
6 cups bean stock (add water if needed)
2 cups sliced vegetables a mixture of carrots, turnips, green or wax beans, cabbage, tomatoes, and celery
1/2 cup macaroni or other pasta
1 cup navy beans cooked
Meat from 1 ham hock, cubed
2 tablespoons tomato paste
Salt and freshly ground pepper to taste
1 teaspoon dry mustard
1 tablespoon water
Parmesan cheese Grated

* Pick over, rinse, and soak beans overnight pour off soaking liquid. (In order to cook the same day, cover dry beans with boiling water soak 1 hour and drain.) In a large kettle combine beans, ham hocks, onions, and water. Cover kettle simmer, stirring occasionally, for 1 1/2 to 2 hours or until beans and ham are tender. Remove 4 cups of beans, 1 ham hock, and 1 cup liquid to use for Baked Beans with Ham Hock Use the remainder for the following soup. Note: One pound of dry beans will make 4 cups cooked beans. Soup:
*Sauté onion and garlic in oil or fat for 5 minutes. Add basil, Italian herb seasoning, and parsley stir well. Add broth bring to boil. Add vegetables and cook 10 minutes, depending on vegetables used. Keep soup boiling add pasta, beans, and cubed ham. Simmer 15 minutes or until pasta is tender. Add tomato paste, salt, pepper, and dry mustard dissolved in 1 tablespoon water. Adjust seasonings to taste and serve garnished with Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 693
Calories from Fat: 40

More Recipes from the Budget Cookbook:
Chicken Stock
Creamy Cabbage Soup
Minestrone Soup With Navy Beans
Polish Vegetable Soup
Pumpkin Soup
Turkey Bone Soup With Potato
Turkey Bone Soup With Spaetzle
Vegetable Soup With Meatballs