1/2 lb. dried peas or navy beans (soaked overnight & drained)
1 tbsp. oil
1 lg. onion, minced
2 slices bacon, chopped
2 leeks, chopped
3 celery stalks, chopped
2 carrots, sliced
2 garlic cloves, minced (opt.)
3 c. chicken broth
8 oz. can tomatoes
1 tsp. oregano
Salt & Pepper

Cover the drained beans with water and bring to a boil. Boil for 10 minutes, then cover and simmer for 2 hours or until tender. Drain. Heat oil in a large saucepan. Add the onion and bacon and saute for 2 minutes. Add the leeks, celery and carrots to the saucepan with the garlic and cook for 2 more minutes. Add broth, beans, tomatoes with their juice, oregano and salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Serves 4.