Bean Soup
Serving Size / Yield
8-10 servings
Ingredients
- 1 lb. navy beans
- 1 C. tomato sauce
- 3/4 C. vegetable oil
- 1 med. onion, chopped
- 2 carrots, sliced
- 1/2 C. chopped celery
- salt
- pepper
- 2 qts. water
Directions
Soak beans overnight. Drain and add fresh water. In a deep saucepan, bring beans to a boil over high flame. Reduce heat, and cook for one hour. Then add onions, celery, carrots and oil. When almost cooked, add tomato sand seasonings. Cook for 15-20 minutes.
