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Bean Soup

1 cup navy beans 2 quarts water 1 small onion 2 stalks celery 1 tablespoon salt 1/4 teaspoon pepper 2 tablespoons butter Soak beans over night; drain and add two quarts of cold water. Add chopped celery and onion, also salt and pepper. Boil slowly for fifteen minutes. Place in cooker for four hours. Rub through sieve; add butter and serve. Use one radiator or cook a longer time.