NAVY BEAN & BACON SOUP

By junospride

Soup

Ingredients

• 1 lb dry Navy Beans
• 9 cups Water
• 1 lb slab or sliced Bacon (diced)
• 2 lge Onions (diced)
• 2 stalkes Celery (diced)
• 4 Chicken Bouillon cubes
• 1 Bay leaf 1/2 tsp Salt
• 1/4 tsp Pepper 1/8 ground Cloves
• 1 16 oz can Tomatoes

Preparation

Step 1

In 8 qt or larger pot heat Beans & Water to boiling; boil 2 mins. Remove from heat and let stand for 1 hr.
In 10 in. skillet over med. heat, cook Bacon until golden brown, spoon off all but about 1/4 cup of fat.
In same skillet, with Bacon and fat, cook Onions and Celery until Onions are tender, stirring occasionally, about 10 mins.
Stir Bacon mixture into undrained Beans; add Bouillion and seasonings. heat to boiling.
Reduce heat to low; cover and simmer mixture 1 1/2 hrs.
When Beans are tender, stir in Tomatoes with their liquid, breaking up Tomatoe pieces.
Cook covered 30 mins. longer or until Beans are very tender & soup has thickened.
Stir occasionally, Discard Bay leaf.