3 cups water
3 teaspoons chicken bouillon
1/2 teaspoon dried thyme
2 cup (15-1/2 ounces each) Great Northern beans, drained
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1 stalk celery, sliced
1/4 cup chopped parsley
1 tomato, chopped

1 In Dutch oven or large saucepan, combine all ingredients except parsley and tomato.
2 Bring to a boil.
3 Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
4 Just before serving, stir in parsley and tomato.

MAKES 5 servings