Navy Bean Soup 2 Recipe

  • 1 pound dried navy beans
  • 2 quarts Chicken broth
  • 2 tablespoons minced fresh parsley
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • 1 onion, chopped (medium)
  • 1 carrot, chopped (medium)
  • 1 stalk celery, chopped
  • 6 slices bacon, cooked and crumbled
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for one hour. Drain and rinse the beans, discarding the liquid. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer one hour. Add onion, carrot and celery. Cover and simmer 20 -25 minutes or until vegetables and beans are tender. Stir in bacon. Discard bay leaves before serving. Yield: 8 - 10 servings
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