Serves 6 | Prep time: 20 minutes | Total time: 1 hour 30 minutes to 2 hours 45 minutes, plus overnight soaking time

Phase 3

 Ingredients

• 1 1/2 cups dry Great Northern beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1/2 pound green asparagus, tough ends trimmed, cut into 2-inch pieces
• 2 carrots, sliced in rounds
• 3 garlic cloves, chopped
• 3 cups chicken broth
• 1/2 cup wakame (seaweed), broken into bite-size pieces
• 4 bay leaves
• 3 tablespoons tamari
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 5 drops liquid stevia (optional)
• 1 tablespoon minced fresh parsley
• Freshly ground black pepper

 Directions

1. Rinse the beans, and soak them in 8 cups of water overnight.
2. Drain and place the beans in a large pot.
3. Add 8 cups of fresh water. Bring the beans to a boil, reduce the heat to a simmer, cover, and cook until the beans are soft (1 to 2 hours).
4. Meanwhile, heat the oil in a large skillet over medium-high heat. Sauté the onion and celery until the onions are golden. Add the asparagus, carrots, and garlic, and sauté 2 minutes more.
5. When the beans are soft, add the sautéed vegetables, along with the next 7 ingredients (broth through stevia). Bring to a simmer, cover, and cook until the vegetables are tender (15 to 30 minutes). Stir in the parsley and black pepper to taste, and serve.