1 1/4 c. (about 1/2 lb.) dried Great Northern beans
3 cans chicken broth, divided
1 med. onion, chopped
1 c. carrots, sliced
1 c. celery, sliced
1 (16 oz.) can no salt added tomatoes, undrained, chopped
1 c. sliced mushrooms
1 med. potato, peeled & cubed
1 tsp. dried basil
1/2 tsp. thyme, crushed
1/4 tsp. black pepper
2 cloves garlic, minced

Soak beans overnight or use quick soak method described below; drain and set aside. Bring 1/4 cup chicken broth to boil in a large saucepan or Dutch oven. Add onion, carrots and celery. Cook over medium heat 2 to 3 minutes, stirring occasionally. Add garlic, continue cooking 2 to 3 minutes or until onions are tender, stirring frequently and adding additional broth as necessary. Add soaked beans and remaining ingredients except tomatoes. Bring to boil. Reduce heat to low; cover. Simmer 1 hour; add tomatoes. Continue simmering 15 to 30 minutes or until beans are desired tenderness. Yield: 8 servings.

QUICK SOAK METHOD: Place beans in large saucepan or Dutch oven with enough water to cover. Bring to boil; cook 3 minutes. Remove from heat; cover. Let stand at least 1 hour. Drain before using in recipe. Low salt, no cholesterol.