Senator's navy bean soup
8 servings
Ingredients
| Quantity | 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 |
| Salt and pepper; as desired | ||
| 3 | tablespoons | Lemon juice |
Directions
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"