Categories: Soups/stews, Beans 
      Yield: 8 servings 
  
      1 c  Dried navy beans                    5 c  Vegetable stock 
      1 tb Olive oil                         1/2 ts Thyme 
    3/4 c  Diced onion                              Salt and pepper; as desired 
    1/4 c  Diced carrot                        3 tb Lemon juice 
    1/4 c  Diced celery                    
  
  COVER THE BEANS with cold water and soak overnight. The next day, drain and 
  discard water. Place oil in a 2-quart pot over medium heat and add the 
  onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, 
  thyme, salt and pepper. Cover, reduce heat to low and cook until beans are 
  soft, about 1 1/2 hours. Add lemon juice and serve. 
   
  Michael Roberts, "Prodigy Guest Chefs Cookbook"