Preparation / Directions:
* this is 2 cups dry I put the cooked version in the ingredients to get the proper nutritional values.
Place 2 cups dry beans in Dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand 1 hour. Drain. Add 8 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil Reduce heat; cover and simmer 1 hour or until beans are tender. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrots, celery, canned tomatoes and pureed mixture. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving stir in parsley.