Navy Bean Soup

2 Tbs olive oil

4 cloves garlic

1 onion

2 c cut carrots

4 stalks celery

1 pound dry navy beans

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp paprika

1/2 tsp pepper

1 1/2 tsp salt

6 c chicken stock

Put navy beans into pot and boil for 10 mins.

 In another large pot sauté oil, garlic, onion. 

Add carrots, celery. 

Then add chicken stock and seasonings. 

Drain beans and add to soup mixture. 

Cover and simmer for 6-8 hours. 

NOTE: Can add diced ham or bacon