Description

This is a versatile soup that can be easily prepared for differing tastes. Serve as written or add chicken, hot dogs/franks, or sausage. Serve it with a crusty bread and a salad, if desired.

Ingredients

• 16 oz. bag white navy beans
• 1 large yellow onion, chopped into bite size pieces
• 2 large carrots, chopped into bite size pieces
• 2 celery stalks, chopped into bite size pieces
• 2 T. olive oil
• 2 cloves garlic, crushed
• 4 thyme sprigs, tied
• water
• 1 t. salt
• freshly ground black pepper, to taste

Steps

1. Soak beans overnight in water covering the beans by 1 inch.
2. In a large soup or stock pot, add olive oil and chopped onion, carrots and celery; sauté 6-8 minutes.
3. Drain water from the beans; rinse. Place beans in the pot with the sautéed vegetables; stir to mix in. Add thyme bundle, garlic and fresh water to cover beans by 1 inch. Bring to a boil; cover; lower heat to simmer for 4 hours or until beans are soft, but not mushy.