Navy Bean Soup
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A home-kitchen version of navy bean soup, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 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
Method
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.
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