1 lb. navy beans
2 to 3 onions, chopped
1 rib celery, chopped
1 tbsp. parsley
pinch of oregano
1 can cream tomato soup
1 lb. kielbasa, diced
2 to 3 potatoes, diced
2 carrots, diced
salt and pepper to taste

Soak beans overnight; rinse and drain. Cook beans in water to cover until tender; add onions, celery, parsley and oregano. Dilute soup according to can directions and add to pot. Add potatoes and carrots; cook until tender. Add salt and pepper to taste. Cook kielbasa; drain fat and add to pot. Heat through. Freezes very well.