Serves:

Ingredients:

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

Method:

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.