Title: Senator's Navy Bean Soup
Categories: Soup Bean
Yield: 8 Servings

1	c	Dried navy beans
1	tb	Olive oil
3/4	c	Diced onion
1/4	c	Diced carrot
1/4	c	Diced celery
5	c	Vegetable stock
1/2	ts	Thyme
		Salt and pepper; as desired
3	tb	Lemon juice

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 1 1/2 hours. Add lemon juice and serve.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

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