NAVY BEAN SOUP

Ingredients:
1 (16-oz.) package dried navy beans                                           1 T. reduced-calorie
2 quarts water                                                                                    margarine, melted
1 1/2 cups diced onion                                                                2 cups canned tomatoes
1/4 cup diced celery                                                                       drained ( I use petite diced)
                                                                                                  1 tsp salt

Steps in Preparation:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak           overnight. Drain beans.
2. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.
3. Saute' onion and celery in margarine until tender; add onion mixture, tomato, and salt to bean mixture, stirring well.
4. Simmer, uncovered, 1 hour or until beans are tender.

Yield: 11 servings

Serving Size: 1 cup                                                    Calories: 160
Carbohydrate: 30 gm                                                 Fiber: 8 gm
Protein: 9 gm                                                             Sodium: 238 mg
Fat: 1 gm                                                                   Cholesterol: 0 mg