2 cups navy beans (soak overnight in warm water, with water 2" above surface of beans)
1 cup chopped onion
½ cup olive oil
8 cups water
2 cloves of garlic, chopped
1 cup chopped celery
2 carrots, chopped
1 teaspoon marjoram
2 tablespoons parsley (fresh or dried)
1/8 teaspoon white pepper
1 tablespoon Vege-Sal seasoning
1 3-oz. can of tomato paste

Soak beans overnight in warm water, 2" above surface of beans. Rinse beans after soaking. Add 8 cups of fresh water and rinsed beans to large pot. Bring to a boil, reduce heat to medium. In skillet or saucepan, sauté' onion and garlic in oil for 5 minutes. Add onion and garlic to beans and cook for 2 hours.

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