Navy Bean Soup
- 2 (16 oz.) cans navy beans, undrained
- 1/2 c. diced salt pork (optional)
- 2 (14 1/2 oz.) cans stewed tomatoes, undrained
- 2 medium potatoes, peeled and diced
- 2 small onions, diced
- 2 carrots, diced
- 1 Tbsp. salt
- 1/2 tsp. pepper
- celery salt to taste
- Mix all ingredients in a large Dutch oven. Add water, if needed to reach your favorite consistency.
- Cook until vegetables are tender, but not mushy!
- Makes 6 servings.