Dana’s Delights – Vegetable Bean Soup

• 1 ½ cups dry white beans
• 2 qt. water
• 1 tsp. salt
• ¾ cup diced carrots
• 1 cup diced potatoes
• 1 medium onion, sliced
• ½ cup chopped celery

Rinse beans thoroughly in cold water. Drain. Place in large saucepan or Dutch oven.  Add water. Bring to a boil over medium heat. Add salt. Cover and simmer for 1 hour, or until beans are almost tender. Add remaining ingredients. Mix well. Continue cooking for 1 hour longer, or until beans and vegetables are tender. Serve.