LUNCH

Navy bean soup

Servings: 4, Cook time: 30 min

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 4 cups vegetable broth
  • 1 large potato, chopped
  • 2 bay leaves
  • 1 Tbsp thyme
  • 1 tsp salt
  • ½ tsp pepper
  • 2 (15 oz cans) navy beans, rinsed and drained

INSTRUCTIONS

  1. Heat oil in a large pot over medium heat.
  2. Add onion and cook for 5 minutes, stirring often.
  3. Add garlic and stir for 30 seconds.
  4. Add carrots, broth, potato, bay leaves, thyme, salt, and pepper.
  5. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  6. Stir in beans. Heat through for 10 more minutes.