Navy Bean Soup - cooking recipe

Ingredients

2 cans Bush navy beans
2 slices bacon, fried and drained (can use Canadian bacon, chopped in small pieces)
1 c. chopped carrots
1/4 c. chopped green bell pepper
1/2 c. chopped onion
1 c. chopped celery
1 clove garlic, minced
1/2 tsp. black pepper
2 tsp. parsley flakes
1 c. water
1 qt. tomatoes
salt to taste
1/2 tsp. sugar

Preparation

Cook pepper, onion, carrots and garlic for about 5 minutes in saucepan with oil or bacon drippings.
Add tomatoes, mashed into small pieces.
Stir in beans with salt, pepper, etc., simmer 30 minutes to 1 hour.
It freezes, too!