Navy Bean Soup

4 large garlic cloves, minced (28g)
2 large onions (454g)
12 cups water
1 lb dried navy beans, picked over & rinsed
3 lg vegetable bouillon cubes
3 bay leaves
4 lg carrots, thinly sliced (454g)
4 lg celery stalks, thinly sliced
2 tsp dried thyme leaves
2 tsp dried marjoram leaves
2 tsp celery salt
2 tsp black pepper
Salt to taste

In a large soup pot, combine all ingredients except salt. Bring to a boil over high heat. Cover and lower leat. Simmer, stirring occasionally, until beans have cooked completely & thicken the soup, about 2-3 hours. As soup thickens, stir more frequently and lower leat to prevent beans from sticking to the bottom of the pot. Add additional boullion if needed.

Remove bay leaves and discard. Add salt if desired. Bring soup to a boil again. Stir well before serving.

Serving Size: makes 12 hearty servings

Number of Servings: 12

Recipe submitted by SparkPeople user PLANTSTRONGSUE.