Submitted by: Courtney (adapted from American Vegetarian Cookbook)
2 C small white beans (navy beans or greath northern), presoaked
4 carrots, diced
1 celery stalk, diced
1 tomato, peeled, seeded and dice, optional
1 small red bell pepper, seeded and diced
2 onions, sliced
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste (optional)
1 vegetable bouillon cube (optional)
This is a good dish for a buffet because it is so easy to prepare. Presoak
the beans overnight or use a quick soak method.
Drain beans and place in a heavy pot with 10 C water. Add carrots, celery,
tomato, red pepper, and onions. Bring to a boil and stir in the garlic, bay
leaf, rosemary, thyme.
Bring to a boil, then simmer over low heat for 1 hour and 40 minutes.
Add salt and pepper, if using, and bouillon cube, if desired. Cook an additional
30-40 minutes.
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