White Bean Soup

White Bean Soup

2 c. dry Great Northern beans
Water
4 tsp. chicken-flavor instant bouillon
1 tbsp. chopped fresh thyme or 1stp thyme leaves
1/2 tsp. salt, if desired
1 medium onion
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1/4 c. chopped fresh parsley
1 medium tomato, chopped

Place beans in a dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand for 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover; simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.