Senator’s Navy Bean Soup – Beans and Grains

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 Chicken broth

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