Navy Bean Soup

Directions

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.