1 1/2 c. dried navy beans
1/2 c. chopped carrots
4 c. water
1/8 tsp. pepper
1 bay leaf (optional)
1 medium onion, chopped
1/2 c. chopped celery
1 tbsp. "plus" 1 tsp. chicken flavored bouillon granules (I use 6 bouillon cubes)

Sort and wash beans; place in large Dutch oven. Cover with water and cook for about an hour and a half. Add remaining ingredients. Bring to boil. Cover; reduce heat and simmer for 1 hour or until vegetables are tender. Remove and discard bay leaf.

Yield: 5 cups (230 calories per 1 cup serving).