Bean Soup - cooking recipe

Ingredients

1 lb. dried navy beans
water
1 tsp. salt
1 can chicken broth
1 bay leaf
1 tsp. black pepper
1 c. chopped onion
1 c. sliced carrots
2 medium potatoes, pared and cubed
1 can chopped greens or spinach
1 tsp. garlic powder

Preparation

Wash beans and drain.
Cover beans with 4 to 5 cups water, salt, chicken broth, bay leaf, black pepper and garlic powder. Bring to boil; reduce heat.
Simmer, covered, about 1 1/2 hour. At this time, add greens with liquid, carrots, potatoes and onion. Cook, covered, until beans and vegetables are tender, about 1 hour.
Serve with sprinkle of Parmesan cheese.
Do not eat bay leaf.