Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried navy beans, soaked ¬ cup packed fresh parsley
-overnight in water to cover 2 c Chicken/vegetable stock
1 ea Bay leaf 2 T Reduced-sodium soy sauce
4 ea Cloves ¬ tsp. freshly ground black
5 ea Cloves of garlic -pepper
1 T Olive oil 1/8 t Ground nutmeg
1 md Onion, finely chopped 1 ea Drain, rinse, and pick over
2 ea Ribs celery, finely chopped -the beans. Place the beans
3 md Carrots, scraped and diced -in a

medium-size saucepan. Add the bay leaf. Stick 2 cloves in each of 2
of the whole garlic cloves and add them to the pot. Add water to
cover by 2 inches and bring to a boil over medium heat. Boil for 10
minutes, uncovered, then reduce the heat to low and simmer, covered,
until the beans are tender, about 1« hours. 2. While the beans are
cooking; press or mince the remaining garlic and put it in alarge pot
or soup kettle. Add the olive oil and cook over low heat just until
the garlic starts to sizzle. Add the onion, celery, carrots and
parsley and cook, covered, over low heat until the onion is soft and
translucent, 10 to 15 minutes. Stir occasionally and add a little
water or stock, if necessary, to prevent scorching. 3. Add the stock,
soy sauce, pepper, and nutmeg to the vegetable mixture and simmer for
20 more minutes. Add the cooked beans and simmer 10 more minutes.
Makes about 6 cups From the book: "Cook It Light" by Jeanne Jones
AR/95

Submitted By APRIL ROCHE On 01-03-95

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