Categories: Soup- Stew- Chowder- chili

Ingredients

• 1 cup dry navy beans
• 4 cups water
• 4 cups chicken broth
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 1/4 tsp. dried sage, crushed
• 1/4 tsp. pepper
• 8 oz. rutabaga, peeled and cubed ( 1 1/2 cups)
• 1 14 1/2 oz. can tomatoes, cut up
• 2 cups thinly sliced bok choy

Directions

1. Rinse beans. In a 3-quart saucepan, combine beans and the 4 cups water. Bring to boiling; reduce heat. Simmer for 3 minutes. Remove from heat. Cover and let stand for 1 hour. (Or soak beans in water over night.) Drain and rinse beans.

2. In the same pan combine drained beans, chicken broth, onion, garlic, sage and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. Add rutabaga. Return to boiling; reduce heat. Cover and simmer for 20 minutes or until beans are tender. Slightly mash beans.

3. Stir in undrained tomatoes and bok choy. Cook for 4 to 5 minutes or until bok choy is crisp-tender.

4. makes 8 cups

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