Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 1 lb dried navy beans; 10 cups water; 4 chicken bouillon; 3 carrots, sliced; 1 large onion, diced; 1 stalk celery, diced; 1 12 teaspoons salt; 12 teaspoon pepper; 1 bay leaf; 12 lb bacon, diced 1/2 inch pieces

10 ingredients

6 steps

Ingredients

1 lb dried navy beans
10 cups water
4 chicken bouillon
3 carrots, sliced
1 large onion, diced
1 stalk celery, diced
1 12 teaspoons salt
12 teaspoon pepper
1 bay leaf
12 lb bacon, diced 1/2 inch pieces

Directions

1

Brown diced bacon, set aside.
2

In 2 tablespoons af bacon drippings saute onion and celery till tender.
3

Add all ingredients to a large dutch oven and bring to a boil.
4

Reduce heat to low and simmer covered 1 1/2 hours.
5

Remove lid and simmer additional 1 1/2 - 2 hours or until beans are very tender and soup is thickened, stirring occationally.
6

Remove bay leaf and serve.