• 4 cups water
• 4 cups low sodium chicken broth
• 2-3/4 lbs. canned navy beans, or canned Great Northern beans, drained and rinsed.
• 2 medium onions, finely chopped
• 5 cloves garlic, finely chopped
• 1/2 lb. bacon, cooked and finely chopped
• 1/2 bunch stalk celery, finely chopped
• 1/4 cup olive oil
• 1 lb. chorizo sausage
• 1 sprig fresh thyme
• 1 Tbs. cracked black pepper

Add water and chicken broth to a soup pot. Add onions, garlic, bacon, celery, olive oil, and chorizo. In a cheesecloth, wrap the black pepper and half the sprig of thyme and add to the pot. Simmer for 10 minutes. Add the beans and simmer for another 10 minutes. Garnish with diced tomato, chopped spinach, and rest of the thyme.

Note: You can substitute carrots, extra celery, and onions for the chorizo and bacon.

Courtesy American Dry Bean Board.

Per serving: calories 1375, fat 92.6g, 60% calories from fat, cholesterol 143mg, protein 60.5g, carbohydrates 79.9g, fiber 17.2g, sugar 20.9g, sodium 1956mg, diet points 32.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 4.7, Lean meat: 4.5, Fat: 15.8, Sugar: 0.0, Very lean meat protein: 0.0

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