Navy Bean Soup

Ingredients

1 medium onion, chopped
One-fourth pound Canadian bacon, chopped
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried chervil
One-fourth teaspoon crushed red pepper
3 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes in their juice
5 cups cooked navy beans

Instructions

Spray a large Dutch oven with olive oil. Add the onions and cook, stirring, until they are soft. Add the Canadian bacon, carrots, celery, and cook, stirring constantly for 2 minutes. Add remaining ingredients and simmer for 30 minutes. Put 1 cup of the soup in a food processor or blender and blend until smooth. Return to the pot to thicken the mixture.

Makes 8 servings