| 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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