1 c. navy or pinto beans
3 qts. water
1 (1 lb. 12 oz.) can tomatoes
1 c. diced celery
2 c. chopped carrots
2 c. chopped onion
2 c. diced potatoes
4 beef bouillon cubes
1 bay leaf
1/2 tsp. salt
1/2 tsp. black pepper
1/2 lb. ground beef
Grated Parmesan cheese (opt.)

1. Place beans in large pan. Boil 2 minutes. Let stand 1 hour.

2. Cook over low heat 20 minutes.

3. Stir in tomato, celery, carrot, onion, potato, bouillon cubes, bay leaf. Heat to boiling, reduce heat and simmer 1 hour.

4. Brown hamburger. Add to soup. Cook 1 hour or until beans are very tender. Serve with grated cheese.