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Potato Bean Soup
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2 cans (15.8 oz.) great northern beans
1 can (16 oz.) chicken broth
3 stalks of celery, diced
1 onion, diced
1 carrot, diced
1 bay leaf
6 medium sized red potatoes, diced
3 cups of water
1 can (8 oz.) tomato sauce
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In a large pot or Dutch oven add all ingredients except for tomato sauce. Bring soup to a boil. Cover and reduce heat. Simmer for 1 to 2 hours until vegetables are tender. Add tomato sauce and cook for through. Add more water if needed. Remove bay leaf just before serving. Makes 6 servings. |
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