Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 1 lb dried navy beans; 2 quarts chicken broth; 2 tablespoons minced fresh parsley; 2 bay leaves; 1/4 teaspoon pepper; 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 6 slices bacon, strips cooked and crumbled

9 ingredients

12 steps

Ingredients

1 lb dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 slices bacon, strips cooked and crumbled

Directions

1

Place beans in a Dutch oven or soup kettle.
2

Add water to cover by 2 inches.
3

Bring to a boil and boil for 2 minutes.
4

Remove from heat and cover and let stand 1 hour.
5

Drain and rinse beans, discarding liquid.
6

In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.
7

Bring to a boil.
8

Reduce heat and cover and simmer for 1 hour.
9

Add the onion, carrot, and celery.
10

Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.
11

Stir in bacon.
12

Discard bay leaves before serving.