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Soup, Navy Bean

Source of Recipe

Linda K. Leone April 1 2003


List of Ingredients

3 C small navy beans
12 C water
1 bay leaf
1 bouquet garni
2 carrots, diced
1/2 of a baked potato, grated
6 stalks celery, diced
1 large onion, diced
4 cloves garlic, pressed
1 tsp thyme
10-12 slices bacon, diced
pinch cayenne
salt and pepper to taste
2 8oz cans tomato sauce



Recipe

Soak beans 8 hours. Fry bacon and set aside. Cook beans, carrot,grated potato, bay leaf and bouquet garni 45 minutes to 1 hour on medium high. Add onion and bacon. Remove bay leaf. Cook 45 minutes. Add,tomato sauce, celery, garlic and cayenne. Remove bouquet garni. Season with salt, pepper and thyme. Cook until beans are tender. Remove 1 cup of the beans and puree. Add back to soup.