Heat 2T. oil in a large soup pot.
Chop up and add:
- 1 onion
- 1 cup celery
- 1 carrot
Cook until onion and celery are soft and tender.
- 3 cups dry navy beans (small white beans)
- 12 cups water
- 1 Tablespoon salt
Bring to boil, cover and reduce to simmer. Stir every now and then and cook for 2 1/2 to 3 hours. Ham bone and/or meat can be added if desired. Add when water is added.
My family loves this soup! It is Crystal's recipe shared with her permission!
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