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  • 2 cups assorted beans
  • 1/2 bunch thyme
  • water to cover
  • 2 or 3 carrots, peeled and chopped
  • 1/2 bunch fresh parsley, chopped
  • 1/2 bunch green onions, chopped
  • 1 tablespoon Bavarian seasoning
  • 2 cups chicken broth


  • Rinse the beans and pick out any badly damaged ones. Add the beans to a Dutch oven and cover with at least 2 inches of water above the depth of the beans. Bring to a boil, allow to boil 5 minutes, remove from heat, and let stand 1 hour. Drain beans and return to pot. Add chicken broth, thyme and enough water to bring liquid level to an inch or two above the level of the beans. Bring to a simmer and cook over medium-low heat until beans are nearly tender. Add remaining ingredients and simmer 30 minutes longer. Serve with hot crusty bread.

Categories: Beans  Soup  Soup  Stove 
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