1 lb. navy beans
1 small can tomato sauce
1 large onion, finely chopped
3 stalks celery (leaves included), finely chopped
2 carrots, thinly sliced
1/3 cup olive oil
salt & pepper to taste
water to cover the beans
Wash and drain the beans. Place them in a large stock pot with enough water to cover them by 2 inches; bring to a boil and then drain them. Repeat this 2 more times. Return the beans to the stockpot, add enough water to cover and bring to a boil again. Reduce the heat and simmer the beans for an hour. Add the onions, celery, carrots and olive oil. Cook until the vegetables are tender, about 20 minutes. Add the tomato sauce, salt and pepper. Simmer for another half hour, until the beans are tender. If the soup gets too thick, add more water. This recipe makes about 12 cups of soup. A one cup serving is 4 points.
You can make this recipe in a slow cooker if desired. After boiling and draining the beans 3 times, return them to the stock pot, add water to cover the beans and add the remaining ingredients. Bring to a boil and then transfer all to a slow cooker. Cook on high heat for about 2 hours, then turn heat down to low and cook for another 3 to 4 hours.