Navy Bean Soup

1. 1

   Soak beans in boiling water in large Dutch oven for 30 minutes; stir in salt.

2. 2

   Cover and bring to a boil.

3. 3

   Reduce heat and simmer 2 hours.

4. 4

   Saute diced onion and celery in melted margarine until tender.

5. 5

   Add sauteed vegetables and tomatoes to bean mixture, stirring well.

6. 6

   Simmer, uncovered, 1 hour or until beans are tender.

7. 7

   Serve hot.

8. 8

   Yields 11 servings (1 cup each). Calories:

9. 9

   159.

10. 10

    Exchanges:

11. 11

    2 starch.

* Per serving · 4 servings · Values may vary.

No additional tips available.