Bean Soup

Makes 6 servings

Per Serving

Fat: 0 g

Ingredients

2 cups dried navy or pea beans

Defatted ham broth or water

1 small onion, chopped fine

½ cup chopped celery

Salt and pepper to taste

Instructions

Soak the beans overnight in 6 cups of water in a large kettle. Drain, cover with defatted ham broth, and bring to a boil. Lower the heat and simmer, partially covered, for about 1 hour or until almost tender.

Add the onion, celery, salt, and pepper, and continue cooking until beans are tender and liquid is thick. Mash about ¾ of the beans with a potato masher and continue to simmer for a short while until very thick. (Careful, or they will scorch!) Taste the soup and add additional salt and pepper if needed.