1 lb. navy beans (soak overnight)
1 onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
2 cloves garlic, chopped
1 can diced tomatoes
1/2 tsp. oregano
1 1/2 tsp. salt
1 tsp. black pepper
2 cans chicken broth
Drain beans and cover with water; add other ingredients and cook
until beans are tender. Add broth and simmer.
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