Senator's navy bean soup

Yield: 8 servings

Measure Ingredient
1 cup Dried navy beans
1 tablespoon Olive oil
¾ cup Diced onion
¼ cup Diced carrot
¼ cup Diced celery
5 cups Vegetable stock
½ teaspoon Thyme
\N \N Salt and pepper; as desired
3 tablespoons Lemon juice

COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1½ hours. Add lemon juice and serve.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

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