Bean Soup - cooking recipe

Ingredients

1 lb. dry navy beans
2 qts. water + 2 cups
12 oz. peeled potatoes
2 carrots
2 med. onions
1 large can whole tomatoes
2 cups skim milk
1/4 tsp. ground red pepper
1/2 tsp. black pepper
1 tsp. salt

Preparation

Soak beans overnight.
Drain, add water and cook until tender.
In separate pot, cook vegetables until fork tender. Puree in blender and add to beans.\tAdd milk, salt and peppers.