l lb. navy beans, cooked and drained
3 Tab. vegetable oil
l large onion, chopped
2 cloves garlic, minced
4 carrots, chopped
2 stalks celery, chopped
1 8 oz. can tomato sauce
4 cups vegetable broth
l bay leaf
l tsp. dried thyme
1/2 tsp. liquid smoke
l 1/2 cups soy milk
2 tsp. salt
pinch of white pepper

Heat oil over medium high heat in large soup kettle. Saute onion and garlic until transparent. Add carrots, celery, tomato sauce, broth, bay leaf and thyme. Cook until veggies are very tender.

Add cooked navy beans, 1 1/2 cups water and the liquid smoke. Bring to a boil then lower heat and simmer. Add soy milk, salt and pepper. Do not boil again, just heat through. Warm again and serve the following day.