5 cups vegetable broth

1 tablespoon vegetable oil

1 cup chopped onion

2 carrots cut into rounds

2 diced celery stalks

1 bay leaf

2 teaspoons tarragon

Salt and pepper to taste

 

Measure beans, pick over to remove debris, rinse and soak overnight in water. Drain and rinse before using. Place beans in soup pot with water, oil, leeks, carrots, celery, bay leaves and tarragon. Bring to a boil then reduce to a simmer. Cook while stirring periodically until all vegetables and beans are cooked. Remove bay leaf and season with salt and pepper before serving.