4 Servings 35 min Cook
2 Tbsp Olive Oil
2 Medium Carrots
1 Leek Leeks
16 Tsp Thyme
3 Potato large (3" to 4-1/4" dia) Red Potatoes
8 Cup Chicken Broth
24 Spear, medium (5-1/4" to 7" long) Asparagus
1/2 Tsp Pepper
1/2 Tsp Salt
16 Oz Navy Beans
2 Tbsp Dill
Wash, peel and chop carrots and potatoes, thinly slice leeks, and chop dill.
Slice asparagus.
Drain and rinse beans.
Put these aside until recipe calls for them.
In 8-quart sauce pot, heat 2 tablespoons olive oil on medium.
Add carrots, leek, fresh thyme, and 1/4 teaspoon salt.
Cook 8 minutes, stirring.
Add red potatoes, and lower-sodium vegetable or chicken broth.
Partially cover and heat to boiling on high; reduce heat to simmer.
Cook 25 minutes or until potatoes are tender.
Add asparagus and simmer 3 minutes or until tender.
Discard thyme.
Stir in navy beans (optional), fresh dill, 1/4 teaspoon salt and 1/2 teaspoon pepper.
