Ingredients
- 2 bay leaves
- 260 gr dry navy beans
- 130 gr carrots (sliced)
- 120 gr onion (chopped)
- 100 gr celery (sliced)
- 5 ml instant chicken bouillon granules
- 2 gr thyme (dried crushed)
- 1 gr 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 1.25 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.