| | 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 |
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| 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 |
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