Ingredients
- 2 bay leaves
- 1 cup dry navy beans
- 1 cup carrots (sliced)
- 1 cup onion (chopped)
- 1 cup celery (sliced)
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon thyme (dried crushed)
- 1/4 teaspoon pepper
Rinse beans; drain. In a large saucepan combine the beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours or till the beans are teneder. Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup. Makes 4 servings. 247 calories per serving--2 grams fat per serving.