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Bean and Bacon Soup




Source of Recipe


Taste of Home website


Recipe Introduction


Really delicious soup. Mike made this to go with chicken salad sandwiches. The only thing that he did differently was to mash up some of the beans to add a little creaminess to the soup and to add a little hot sauce at the end.


Recipe Link: http://www.tasteofhome.com/recipes/bean-and-bacon-soup/print

List of Ingredients




1 pound dried navy beans, rinsed and picked over
2 quarts chicken broth
2 T. minced fresh parsley
2 bay leaves
1/4 t. pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled


Recipe



Put the beans in a Dutch oven. Add water to cover by 2-inches. Bring to a boil and boil for 2 minutes. Remove from the burner and cover. Let stand for 1 hour. Drain off the water and rinse the beans. Return the rinsed beans to the Dutch oven. Add the broth, parsley, bay leaves and pepper. Bring to a boil. Lower heat so that the beans just simmer. Cover and simmer for 1 hour. Add the onions, carrots and celery to the Dutch oven. Cover again and simmer for 20-25 minutes – until the vegetables and the beans are tender. Add the bacon to the pan and simmer a few minutes. Taste and adjust seasonings (pepper, salt, hot sauce). Remove bay leaves before serving.


Serves 8-10.