Senator's Navy Bean Soup
Yield
1 batchPrep
15 minCook
90 minReady
10 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
navy beans
dried |
|
| 1 | tablespoon |
olive oil
|
|
| ¾ | cup |
onions
diced |
|
| ¼ | cup |
carrots
diced |
|
| ¼ | cup |
celery
diced |
|
| 5 | cups |
chicken broth
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
as desired |
*
|
| 3 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
navy beans
dried |
|
| 15 | ml |
olive oil
|
|
| 177 | ml |
onions
diced |
|
| 59 | ml |
carrots
diced |
|
| 59 | ml |
celery
diced |
|
| 1.2 | l |
chicken broth
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
as desired |
*
|
| 45 | ml |
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.
