Ingredients:
1 cup uncooked navy beans
2 tablespoons olive oil
1 medium onions, chopped
3 garlic cloves, minced
3 medium potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
1 stalk celery, chopped
1 1/2 cups sliced cabbage
1 tablespoon finely chopped fresh parsley
2 teaspoons vegetable bouillon granules
1 bay leaves
6 -8 cups water
Directions:
Soak beans for 20 minutes in enough lukewarm water to cover.
Heat oil in Dutch oven over medium heat until hot.
Add onion and garlic, cook and stir until tender.
Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
Mix well.
Bring to a boil.
Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
Servings: Serve
Time preparation: 20 min.
Time total: 140 min.