1 lb. navy beans, cook the usual way until tender

Meanwhile: Put about 2 tablespoons olive oil or cooking oil in a saucepan and add:

1 c. finely chopped onion
1 c. finely chopped celery
4 to 6 med. sized carrots, finely diced
1 can tomato paste (small)

Cook until vegetables are tender, adding a little water if needed. Mix the vegetables with the cooked beans. You may puree the beans and other vegetables in the blender or processor if desired.

Make the soup as thick or as thin as you desire by adding more water for a thinner soup. This is good "as is" BUT I add one or two dried peppers to my navy beans for a little added "zip" if I am or am not using them for soup.