1 lb navy beans
1 c. onion, chopped
1 c. carrots, sliced
1 c. celery, chopped
1/3 c. parsley, chopped
1 bay leaf
4 tsp. chicken style seasoning
3 tsp. whole wheat flour

Soak beans overnight. Pour off water and add enough water to cover 2" above beans. Bring to a boil and then simmer for 1 hour, adding bay leaf and salt. Remove bay leaf.

Add onions, carrots, celery and chicken style seasoning. Mix flour with 1/4 cup water and stir until smooth; add to soup. Heat again, stirring frequently, until thick. (Soup, good bread, a green salad and fresh fruit for dessert.)