Navy Bean Soup 2 Recipe

Ingredients
  • 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
Directions
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
Similar Recipes
White Bean and Ham Soup
Rating of 4.5 out of 5.0 stars
bay leaves
black ground pepper
carrots
celery
chicken broth
Leftover Ham and Bean Soup
Rating of 5 out of 5.0 stars
carrots
celery
dry navy beans
garlic powder
ground black pepper
Pork Shoulder Picnic Bean Soup
(16 ounces) dry navy beans (2 cups)
(6 cups) water
bay leaf
chopped celery
Cook's® Bone

Navy Bean Soup 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com