Low-Fat White Bean Soup - cooking recipe

Ingredients

2 c. dry Great Northern beans
6 c. water
4 tsp. chicken-flavor instant bouillon
1 Tbsp. chopped fresh thyme or 1 tsp. thyme leaves
1/2 tsp. salt, if desired
1 medium onion, chopped
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1 stalk celery, sliced
1/4 c. chopped, fresh parsley
1 medium tomato, chopped

Preparation

Place beans in Dutch oven or large saucepan.
Add water to cover.
Bring to a boil; boil 2 minutes.
Cover; turn off heat and let stand 1 hour.
Drain.
Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Then add carrot and celery.
Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.