Yankee Bean Soup

This soup is definitely a meal in itself and is especially good during the cold winter months. Serve it with a crusty loaf of bread; a couple of hot cherry peppers also are good.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 1 1/2 quarts water
• 8 ounces white great northern beans, soaked overnight and drained
• 1 (8-ounce) can tomato sauce
• Dash of sugar
• 2 tablespoons red wine vinegar
• Salt to taste

Directions

1. To a soup pot, add 2 tablespoons olive oil, 1 medium chopped onion, 3 chopped celery stalks and 3 chopped carrots. Saute until vegetables are tender.
2. Add 1 1/2 quarts water, 8 ounces white great northern beans (soaked overnight and drained), 1 (8-ounce) can tomato sauce and a dash of sugar. Simmer until the beans are tender.
3. At the end of cooking, add 2 tablespoons red wine vinegar and salt to taste.