A stick-to-the-ribs soup for cold-weather appetites. Use beef stock instead of water for a richer broth.
2 cups dry navy beans
2 quarts cold water (less if beans aren’t drained)
1 pound spareribs, broken into separate rib sections
3 onions, peeled and sliced
2 carrots, peeled and sliced
Salt and pepper to taste
Soak beans overnight in cold water. (Drain or not, as you prefer.)
Combine beans, water, ribs, onions, and carrots in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour or until beans are tender. Remove ribs, cut off bits of meat that remain, and return meat to kettle. Season with salt and pepper. Heat thoroughly.