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Navy Bean Soup

1 lb. pkg. dry beans
2 qts. boiling water
1 tsp. salt
1 1/2 c. diced onion
1/2 c. diced celery
1 tbsp. low fat margarine
2 c. canned or stewed tomatoes


Soak beans in boiling water in large Dutch oven 30 minutes. Stir in salt and cover to bring to a boil. Reduce heat and simmer 2 hours. Saute onion and celery in margarine. Add three vegetables to bean mixture, stirring well. Simmer, uncovered 1 hour. Serve hot. A slow cooker could also be used for this soup.


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