6 Servings

• 2 pounds navy beans
• 4 quarts water
• 2 smoked pork hocks
• 12 whole peppercorns
• 2 bay leaves
• 1 onion, chopped
• 1/2 pound bacon, uncooked, chopped (optional)

Soak beans in water overnight. Don't drain. Cook pork hocks in water. Save the broth. When tender, remove meat from bones and add to beans. Add broth. Add salt, peppercorns, and bay leaves. Cover. Simmer 3 hours. Add onion. Simmer 1/2 hour.

NOTE: Bacon can be added at the same time as the pork hocks, if desired.

• 2 whole eggs
• 2 tablespoons watercress, chopped
• 1 teaspoon soy sauce
• 2 10 3/4 ounce cans chicken broth
• 2 10 3/4 ounce cans water

Beat eggs, stir in watercress and soy sauce. Mix broth and water. Heat to boil. Rapidly stir in egg mixture and cook until eggs are just set. Serve.

6 Servings

• 6 cups chicken broth
• 1 12 oz. package corned-beef brisket, (fully cooked)
• 1 8 oz. package sauerkraut, drained
• 1 carrot, (large) shredded
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon thyme
• 1/4 teaspoon white pepper
• 1/4 teaspoon tarragon
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/3 clove water
• 1 12 oz. package processed Swiss cheese
• 1 cup Swiss cheese, shredded
• 1 cup whipping cream
• rye bread, croutons

In a 4 qt. dutch oven, combine broth, brisket, sauerkraut, carrot, onion, garlic, thyme, pepper, tarragon, and bay leaf. Bring to boil. Reduce heat. Simmer, covered, for 30 minutes. Remove bay leaf. Stir together cornstarch and water. Stir into soup. Return to boil. Cook for 2 minutes. Reduce heat. Add cheeses, stir until melted. Heat through. Serve immediately, topped with croutons.