Navy Bean Soup

By red and white kitchen on February 08, 2010

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Ingredients

    1. 1 lb dried navy beans
    2. 10 cups water
    3. 4 chicken bouillon
    4. 3 carrots, sliced
    5. 1 large onion, diced
    6. 1 stalk celery, diced
    7. 1 1/2 teaspoons salt
    8. 1/2 teaspoon pepper
    9. 1 bay leaf
    10. 1/2 lb bacon, diced 1/2 inch pieces

Directions

  1. Brown diced bacon, set aside.
  2. In 2 tablespoons af bacon drippings saute onion and celery till tender.
  3. Add all ingredients to a large dutch oven and bring to a boil. Reduce heat to low and simmer covered 1 1/2 hours.
  4. Remove lid and simmer additional 1 1/2 - 2 hours or until beans are very tender and soup is thickened, stirring occationally.
  5. Remove bay leaf and serve.
 
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