Ingredients

• 2 cups navy beans
• 6 cups water
• 1 large onion
• 1 large stalk celery
• 2 carrots
• 1 bay leaf
• salt

Directions

1. Cook beans in water until tender, about 45 - 60 minutes.
2. Add remaining ingredients and cook until vegetables are tender, 1 - 2 hours.

Serves 6.

Attribution: Navy Bean Soup by Nel vanGeest, Weston, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.