2 servings of 1 cup each 60 calories per serving

          Celery, sliced                          1/4 cup
          Onion, coarsely chopped                 1/4 cup
          Green pepper, coarsely chopped          1/4 cup
          Margarine                               1 teaspoon
          Tomatoes                                half of a 16-ounce
                                                       can (about 1 cup)
          Garlic powder                           1/8 teaspoon
          Salt                                    1/16 teaspoon
          Pepper                                  dash
          Dried pea (navy) beans, cooked,
               unsalted, drained*                 1-1/4 cups
 

               1. Cook celery, onion, and green pepper in margarine until
                  tender--about 5 minutes.
               2. Break up large pieces of tomatoes. Add tomatoes and
                  seasonings to cooked vegetables. Bring to a boil.
               3. Add beans and return to a boil. Reduce heat, cover, and
                  boil gently until flavors are blended and liquid is
                  reduced--about 30 minutes. Stir occasionally to prevent
                  sticking.

               *NOTE: 1-1/4 cups canned navy beans, drained, may be used
                in place of cooked dried beans; then omit salt in step 2.
                About 202 calories per serving.