Categories: Soups/stews, Vegetables 
      Yield: 3 servings 
  
    1/2 lb Dried navy or pea beans 
      2 tb Butter 
      1    Onion, chopped 
      1    Clove garlic, mashed 
      1 c  Carrots, chopped 
      1 c  Celery with leaves, chopped 
    1/2 c  Tomato puree 
      2 c  Vegetable broth/boullion 
      1    Bay leaf 
    1/4 ts Dried thyme 
      1 tb Chopped fresh parsley 
    1/8 ts White pepper 
           Salt 
    1/4 c  Cream 
    1/2 c  Milk 
  
  Cook beans according to basic directions using 4 cups water, until very 
  soft. (Basic Directions - Rinse and drain beans; add triple their volume of 
  cold water; bring to full boil, cover, and cook for one minute. Skim foam 
  while boiling.  Remove from heat and let stand for two hours or longer. 
  After soaking period, drain and add fresh water; bring to slow boil and 
  cook slowly to desired softness. Approximate cooking time after soaking - 
  Lentils about ten minutes; split peas about thirty minutes; beans about one 
  hour; chick-peas about three hours. 
   
  Melt butter over medium heat in a soup kettle. Saute onion and garlic until 
  onion is transparent. 
   
  Add the carrots, celery, tomato puree, broth, bay leaf, and thyme. Cook 
  mixture until vegetables are very tender. 
   
  Shortly before serving, add beans with bean broth, parsley, salt, and 
  pepper. 
   
  Bring soup to a boil.  Add cream and milk and heat to boiling point, but do 
  not boil.  Serve immediately with whole grain bread. Serves 3 or 4. 
   
  Source: Bean Banquets (641.6G-Exton)