Bean and Bacon Soup Recipe

By dette

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

Ingredients

• 1 pound dried navy beans
• 2 quarts chicken broth
• 2 tablespoons minced fresh parsley
• 2 bay leaves
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 6 bacon strips, cooked and crumbled

Details

Servings 8
Preparation time 20mins
Cooking time 100mins
Adapted from tasteofhome.com

Preparation

Step 1

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.