1 c. navy beans
5 c. water or stock
1 onion, chopped
4 cloves garlic, minced
1 carrot, sliced into rounds
1 stalk celery, sliced
1 green or red pepper, diced
1 c. corn
1/2 c. parsley
1 can tomatoes
1 c. tomato sauce
1/2 tsp. basil

Cook beans until tender. Saute onion and garlic. Add remaining ingredients and simmer until vegetables are tender.