|Sliced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Sliced potato||1 Cup (16 tbs)|
|Stewed tomatoes||2 Cup (32 tbs)|
|Cooked navy beans||4 Cup (64 tbs), pureed|
|Chili sauce||2 Tablespoon|
Combine carrots, celery, onion, potatoes and salt in large kettle.
Add 2 quarts water; bring to a boil.
Reduce heat; cook until carrots are almost tender.
Add tomatoes, beans, bay leaf, parsley and chili sauce.
Mix well; simmer for 2 hours.