Macedonian Bean and Meat Soup

Method

1. Soak the beans overnight and drain.
2. In a large pot, cook the meat until browned.
3. Add chopped onion and garlic, sauté until fragrant.
4. Add carrots, salt, pepper, and broth. Bring to a boil.
5. Reduce heat, cover, and simmer for 1 hour or until the beans are tender.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.