Name: Ham and Bean Soup
Ingredients: 1 lb Navy beans (2 1/2 cups); 8 c Water; 1 Ham bone; 2 md Carrots; 2 md Potatoes; 1 md Onion; 3/4 ts Dried thyme; 1/2 ts Salt; 1/4 ts Pepper; Several dashes of hot pepper sauce

For every Christian in every culture, repentance is necessary. This doesn’t mean that when people become Christians, they suddenly become perfect and never have any struggles with sin again. But this does mean that when we become followers of Jesus, we make a decided break with an old way of living and take a decisive turn to a new life. We literally die to our sin and to ourselves – our self-centeredness, self-consumption, self-righteousness, self-indulgence, self-effort, and self-exaltation. In the words of Paul, we “have been crucified with Christ and [we] no longer live, but Christ lives in [us].”

David Platt

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch		1	Servings

INGREDIENTS

1	lb	Navy beans (2 1/2 cups)
8	c	Water
1		Ham bone
2	md	Carrots
2	md	Potatoes
1	md	Onion
3/4	ts	Dried thyme
1/2	ts	Salt
1/4	ts	Pepper
		Several dashes of hot pepper sauce

INSTRUCTIONS

This is a favorite recipe of my hubby, Steve. He's the soup maker/Ham bone
user in the family. I think it is adapted from the B H & G new cookbook.
Rinse navy beans. In a dutch oven, combine beans and water. Bring to a
boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let
stand 1 hour. (or soak beans overnight in a covered pan.) Do not drain.
Bring beans and liquid to boiling. Add ham bone; reduce heat. Cover simmer
1 hour or till beans are nearly tender. Remove ham bone; when cool enough
to handle, cut off meat and coarsely chop. Discard bones. Return meat to
pan. Add potatoes; peeled and cubed; carrots, chopped; onion, chopped;
thyme, salt, pepper and hot pepper sauce. Cover; simmer 30 minutes or until
vegetables are tender. Season. Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by MBills@aol.com on Aug 14, 1997

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