Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 1 1/2 c. navy beans, dried; 5 bacon slices; 2 c. chopped red bell pepper; 2 c. chopped onion; 1 c. chopped carrot; 1 tsp. sugar; 1 tsp. onion powder; 1/4 tsp. black pepper; 1/8 tsp. ground red pepper; 4 cloves garlic, minced; 3 (16 oz.) cans fat free chicken broth; 1/2 c. fresh chopped parsley

12 ingredients

1 steps

Ingredients

1 1/2 c. navy beans, dried
5 bacon slices
2 c. chopped red bell pepper
2 c. chopped onion
1 c. chopped carrot
1 tsp. sugar
1 tsp. onion powder
1/4 tsp. black pepper
1/8 tsp. ground red pepper
4 cloves garlic, minced
3 (16 oz.) cans fat free chicken broth
1/2 c. fresh chopped parsley

Directions

1

Sort and wash beans; place in large pot or dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain. Cook bacon until crisp; crumble and set aside. Add bell pepper and next 8 ingredients to drippings in bacon pan; saute 10 minutes or until browned. Stir in broth, scraping pan to loosen bacon bits. Add beans. Bring to a boil, reduce heat and simmer 1 hour or until beans are tender. Serve in bowl, topped with crumbled bacon and parsley.