In a large pot, melt the butter; add the onions and celery and cook, stirring, until the onions are translucent.

Add the beans and seasoned salt, stir gently, and cook on medium-low until heated through, stirring regularly so the beans don’t stick to the bottom of the pot.

Add the milk and heat, stirring regularly, until the soup is hot.

Add bread cubes to individual serving bowls and ladle soup over the top.

You can use any kind of bread you wish, but our family likes plain, homemade white bread the best with this recipe.