Bean and Bacon Soup Recipe
This soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.—Robert Doumas, Gaylord, Michigan
TOTAL TIME: Prep: 20 min. + standing
Cook: 1 hour 20 min.
MAKES: 8-10 servings
Ingredients
1 pound 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 bacon strips, cooked and crumbled
Directions
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving. Yield: 8-10 servings.
Nutritional Facts
1 serving (1 cup) equals 196 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 818 mg sodium, 31 g carbohydrate, 12 g fiber, 13 g protein.
Originally published as Navy Bean Soup in Taste of Home October/November 2002, p51
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Posted by: Beth Layman <blayman38@gmail.com>
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