From Paulette Vickery's Recipe Collection

Bean Soup

soups, vegetables

2 lb dry beans
1 lb cooking bacon
1 each onion, chopped
12 cup water
1 teaspoon pepper
1/2 teaspoon salt

Soak beans in about 10 cups of water over night or 6-8 hours. Drain and pour into 8 qt pot. Add all other ingredients and bring to a boil. Cover and reduce heat. Simmer for 3-4 hours. If too much liquid remains in soup remove cover and return to boil. Boil, stirring frequently, until liquid is reduced the desired amount. Serve with corn bread.

Yield: 24 servings

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