1. In a large saucepan, bring navy beans, 6 cups water, and garlic to a rolling boil. Boil 2-3 minutes. Turn off heat. Let stand 1 hour, then drain. 2. Stud onion with cloves. In a large soup pot, place onion, drained beans, carrot, tomato, mushrooms, soup mix, wine, 3 cups water, bay leaf and thyme. 3. Bring to a boil. Cover, reduce heat to medium-low, and cook until beans are tender, 2-3 hours. 4. Season with salt and pepper. Discard bay leaf and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
