Squash Soup

Wash and soak 2 cups navy beans overnight in 6 cups of cold water.

To prepare soup, rinse beans and cover with 6 cups of cold water in a large pot. Add a thinly sliced onion. Cover and simmer beans for an hour. Using a large piece of banana squash, cut it into about two inch squares and pare the rind off. Put these pieces of squash in the pot and simmer for another half hour or until squash is well cooked and can be mashed against the side of pan so that the soup is like a puree. Be careful not to mash the beans. Add a little hot water to soup if it is too thick. Add the amount of dried carrots that you want in it. Cover and simmer another half hour or until carrots are tender. Add seasonings to taste: chicken soup base, garlic powder, salt and pepper. I added a can of canned ham broken up into small pieces. Other vegetables could be added as desired.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 30)