Low-Fat White Bean Soup

• 2 c. dry Great Northern beans
• 6 c. water
• 4 tsp. chicken-flavor instant bouillon
• 1 Tbsp. chopped fresh thyme or 1 tsp. thyme leaves
• 1/2 tsp. salt, if desired
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 1/4 c. chopped, fresh parsley
• 1 medium tomato, chopped

1. Place beans in Dutch oven or large saucepan.
2. Add water to cover.
3. Bring to a boil; boil 2 minutes.
4. Cover; turn off heat and let stand 1 hour.
5. Drain.
6. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf.
7. Bring to a boil.
8. Reduce heat; cover and simmer 1 hour.
9. Then add carrot and celery.
10. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.

dry great northern beans, water, chickenflavor, thyme, salt, onion, garlic, bay leaf, carrot, celery, parsley, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851718 (may not work)