How to make it

  • Prepare beans as described on package. I personally like to combine all the ingredients, bring it to a boil, and then simmer covered for 2 to 3 hours.
  • This soup seems to get better after it has been sitting in the fridege a few days. Depending on the fat yeild, I will usually refrigerate and remove the top layer of fat before serving. This will not reduce the flavor noticably, and will remove some of the fat and sodium content.
  • Serve with a fresh sprig of thyme or rosemary.

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