Navy Bean Soup

 

1

bag (16 oz) dried navy beans, sorted, rinsed

8

cups water

1/2

cup chili sauce

1/2

teaspoon dried marjoram leaves

2

medium carrots, chopped (1 cup)

1

large onion, chopped (1 cup)

1

medium stalk celery, chopped (1/2 cup)

1

can (14 oz) vegetable broth

2

tablespoons chopped fresh parsley

• 1 In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
• 2 Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
• 3 Stir in parsley. Cook 2 to 3 minutes.