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There are many versions of this American classic, but ours keeps it simple, with only a few ingredients. Navy Bean Soup with Corn Bread is truly one of life’s little joys, but it is not fast food. The beans need to be pre-soaked and then simmered for two hours or more. Then, the key to fabulous bean soup is to make it the day before you plan to eat it and let it spend the night in the refrigerator. The soup will thicken and the flavor will intensify. You will be glad you devoted two days to this little project.

Recipe included in: A Calendar of Tea Parties, September: An Ozark Farm Harvest Tea