Navy Bean Soup

A thick, hearty soup with a tomato base.

Servings: 6


Soak the beans in water from the previous night.

Strain the water and place the beans in a pot with new water.

Boil for a while and once again strain.

Sautee the onions and garlic in olive oil.

Add the tomato sauce. You can also add fresh, well-ripened, tomatoes chopped into chunks.

Add water and bring to a boil.

Put the strained beans in the pot, add the rest of the ingredients. Let it boil for hours or until the base is thick and the beans are tender.

Quantity Ingredient Alternative Notes
3 Medium Carrots   Sliced 
3 Item Celery (Leaves)   Chopped 
1 lb Navy Beans    
1 Cup Olive Oil    
1 Medium Onions (White)   Chopped 
1 Pinch Pepper   To taste 
1 Pinch Salt   To taste 
1 Cup Tomato Sauce