Navy Bean Soup - cooking recipe

Ingredients

2 (16 oz.) cans navy beans, undrained
1/2 c. diced salt pork (optional)
2 (14 1/2 oz.) cans stewed tomatoes, undrained
2 medium potatoes, peeled and diced
2 small onions, diced
2 carrots, diced
1 Tbsp. salt
1/2 tsp. pepper
celery salt to taste

Preparation

Mix all ingredients in a large Dutch oven. Add water, if needed to reach your favorite consistency.
Cook until vegetables are tender, but not mushy!
Makes 6 servings.