Bean Soup

Warm your spirit with an autumnal broth

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From "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:
  • 1 pound dried navy beans
  • 3/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

TO PREPARE:

1.  Place beans in large pan and cover with water.
2.  Cook on high temperature until beans are tender
    (about 1-1/2 hours).  Check water level frequently.
3.  Add remaining ingredients.
4.  Simmer 30 to 40 minutes.


SERVINGS:  8

<<Yesterday's Recipe: Pasta with Sausage and Peppers

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To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.juniorleagueofowensboro.com/cookbook/) or call (270) 683-1430.

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