White Bean Soup

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

1. Place beans in a Dutch oven or large saucepan.
2. Add water to cover.
3. Bring to boil; boil 2 minutes.
4. Cover, turn off heat and let stand 1 hour and drain.
5. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf.
6. Bring to a boil, reduce heat, cover and simmer for 1 hour.
7. Remove bay leaf; remove 2 cups of bean mixture and place in food processor bowl with metal blade or blender container.
8. Puree until smooth.
9. To bean mixture in Dutch oven, add carrot, celery and pureed mixture.
10. Cover and simmer an additional 30 minutes or until vegetables are tender.
11. Just before serving, stir in parsley and tomatoes.
12. Contains 1 gram of fat and no cholesterol.

great northern beans, chicken bouillon, salt, onion, bay leaf, carrot, tomato, water, thyme, garlic, celery, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183725 (may not work)