Soup Recipes

Ingredients:
1 cup dry navy beans
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
3/4 cup chopped, cooked, low sodium ham
1 teaspoon instant chicken bouillon granules
1 teaspoon dried thyme, crushed
2 bay leaves
1/4 teaspoon pepper

Directions:
Rinse beans and drain. In large saucepan combine beans and 4 cups
water. Bring to a boil; reduce heat. Cover and let stand for 1 hour.
Drain and rinse beans.

In the same saucepan stir together 4 cups fresh water and all
ingredients. Bring to a boil. Reduce heat. Simmer, covered, for
1 1/4 hours or until beans are tender. Discard bay leaves.
Using a fork, slightly mash the beans against side of sauce pan
to slightly thicken soup.

4 points per serving Yield: 4 servings