Navy Bean Soup

By Janet-2

Ingredients

• 1 bag or can of navy beans (cleaned, but no soaking)
• lardons
• 2 tomatoes, chopped
• 1 onion, sliced
• parsley
• thyme

Preparation

Step 1

After cleaning the navy beans, cook beans in a heavy dutch oven for 1 hour.
Saute the lardons in a separate pan. Add to the beans. Add tomatoes, onions and cook for another 45 minutes. Add herbs and salt and pepper.

To thicken the soup, use an immersion blender and stick into dutch oven and blend for a few seconds. Alternatively, you can remove 1 cup of the bean soup and place in a food processor and mix till creamy. Add back to the soup.