Total Calories: 212
In a 12”, deep, Dutch oven, combine water, beans, celery, and onion. Cover and boil until beans are soft; add water as needed to keep water volume the same during cooking of the beans.
When the beans are soft add the remaining ingredients, but flour and butter. Simmer 20 minutes.
Mix together melted butter and flour, stir until smooth. Add to soup while stirring to thicken. Serve hot.
Serves 4 to 6
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