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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love navy beans and bacon so I came up with this soup. Ingredients:
1 lb dried navy beans (soaked in water overnight or quick soak method) |
6 slices bacon, from butcher chopped in pieces (thick slices) |
1/3 cup chopped celery |
1/3 cup chopped carrot |
1/3 cup choppeed onion |
5 cups chicken stock or 5 cups beef stock |
celery salt |
pepper |
Directions:
1. Cook bacon in soup pot till browned but still limp.
2. Remove bacon from pan and reserve two tablespoons bacon fat.
3. Cook carrots,onions, and celery in bacon fat over medium heat till soft.
4. add beans and broth to soup pot with bacon and veggies.
5. Bring to boil and turn heat down to simmer for 1/1/2 hours.
6. Season with celery salt and pepper and serve with crusty bread and butter.
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