2 c. dried navy beans
1/2 c. diced salt pork
2 qt. water
2 (14 1/4 oz.) cans stewed tomatoes, undrained
2 med. potatoes, peeled & diced
2 sm. onions
2 carrots
1 tbsp. salt
1/8 tsp. pepper
Celery salt to taste

Sort beans and wash. Cover with water and soak overnight. Drain beans and place in Dutch oven. Add salt pork and 2 quarts water, boil 2 minutes. Cover, lower heat and simmer 1 hour or until beans are barely tender. Add remaining ingredients; cover and simmer until vegetables are tender, not mushy.