JB Navy Bean Soup

2  cups		navy beans
2  quarts		water
1  cup		of diced onion sautéed in olive oil in a frying pan until edges start to brown
3		stalks of celery diced
3		carrots diced
4  tablespoons		flour and
1  teaspoon		of paprika (fry these 2 items in frying pan to make a rue and add
1  quart		chicken broth to make a gravy add to soup pot
3  grams		4 sprigs of thyme. add leaves to soup
1  teaspoon		of summer savoury
1		salt and pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the JB Navy Bean Soup ingredients. The serving size for any ingredient in JB Navy Bean Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In soup pot , bring 8 cups of the water and beans to boil.
Reduce and simmer while you chop and dice vegetables.
Add onion to olive oil in frying pan and cook until edges start to brown.
Add celery to onion and saute approx. 10 minutes. Then add to beans in
pot along with carrots. Add leaves from 4 or 5 sprigs of thyme and add
1 teaspoon of summer savoury.
Place 4 TBSP of flour and 1 tsp of paprika to frying pan in oil making a rue.
Add 4 cups of chicken broth. Makes a gravy. Add to pot
I cook in dutch oven for approx 1 hour and transfer to crock pot on low for 4 hours.