Here is a hearty gluten-free soup recipe using Great Northern beans and a lot of vegetables. Delicious!

• 1 pound Great Northern beans, washed and sorted
• 2 1/2 quarts cold water, divided
• 3 carrots, sliced
• 3 celery ribs, sliced
• 2 medium onions, chopped
• 1 garlic clove, minced
• 14 1/2 oz  diced tomatoes (Pilot used Italian seasoned tomatoes.)
• 2 bay leaves
• 1 teaspoon basil
• 2 tablespoons olive oil
• Salt and pepper to taste

Soak beans overnight in 2 quarts water.

Add remaining water to the softened beans and bring to a boil. Reduce heat and simmer for 30 minutes.

Add remaining ingredients. Simmer 60 minutes or until beans are tender.

Remove bay leaves and serve .

Enjoy!

I wish you well.

Sandy

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