COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 605.2mg||21 %|
|Potassium 369.6mg||10 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 10.6g|
|Protein 6.4g||9 %|
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Calories per serving: 98
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