3 C. uncooked northern beans
8 C. water
1 T. olive oil
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced 1/4 inch thick
3 stalks celery, sliced 1/4 inch thick
1 tsp. dried thyme
1/2 tsp. oregano
1 tsp. soy sauce
1 T. cider vinegar
1 T. brown sugar
1/3 C. tomato paste
1/2 tsp. salt
1/4 tsp. cayenne pepper

Place beans in a large soup pot; add enough water to cover
beans, plus one inch. Bring beans to a boil; cover, and turn off
heat. Let sit 1 to 4 hours.

Drain bean water and discard. Add 8 cups water to beans.
Cover; simmer beans 1 hour, until tender. Transfer beans and
liquid to a large bowl.

Heat oil in the soup pot over medium-high heat; sauté onions until
soft. Add garlic; sauté 1 minute. Return beans and liquid to pot.
Add remaining ingredients. Cover; reduce heat to medium-low.
Simmer 30 minutes, stirring occasionally, until vegetables are

Serves 8.

Per serving: 316 calories, 3 g fat, 0 mg cholesterol,
56 g carbohydrates, 21 g fiber, 19 g protein, 297 mg sodium

B-man :wink: