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

Bean and Bacon Soup Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound dried navy beans

  • 2

    quarts chicken broth

  • 2

    tablespoons minced fresh parsley

  • 2

    bay leaves

  • ¼

    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.


Nutrition

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