Navy Bean Soup - cooking recipe

Ingredients

1 (16 oz.) pkg. dried navy beans
2 qt. boiling water
1 tsp. salt
1 1/2 c. diced onion
1/4 c. diced celery
1 Tbsp. reduced-calorie margarine, melted
2 c. canned, stewed tomatoes

Preparation

Soak beans in boiling water in large Dutch oven for 30 minutes; stir in salt.
Cover and bring to a boil.
Reduce heat and simmer 2 hours.
Saute diced onion and celery in melted margarine until tender.
Add sauteed vegetables and tomatoes to bean mixture, stirring well.
Simmer, uncovered, 1 hour or until beans are tender.
Serve hot.
Yields 11 servings (1 cup each). Calories:
159.
Exchanges:
2 starch.