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CATEGORY CUISINE TAG YIELD
Grains, Meats Soups 8 Servings

INGREDIENTS

1 c Dried navy beans
1 tb Olive oil
3/4 c Diced onion
1/4 c Diced carrot
1/4 c Diced celery
5 c Chicken broth
1/2 ts Thyme
Salt and pepper; as desired
3 tb Lemon juice

INSTRUCTIONS

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 1 1/2 hours. Add lemon juice and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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