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Navy Bean Soup




Source of Recipe


*


List of Ingredients




2 quarts water
1 1/2 cups diced onion
1/4 cup diced celery
1 tablespoon butter, melted
2 cups canned stewed tomatoes, drained
1 teaspoon salt


Recipe



Sort and wash beans; place in a large dutch oven. Cover with water 2-inches above beans; soak overnight. Drain beans.
Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Saut� onion and celery in butter until tender; add onion mixture, tomato, and salt to mixture, tomato, and salt to bean mixture, stirring well. Simmer, uncovered, 1 hour or until beans are tender.