Bean and Bacon Soup #2

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb  dry navy beans, sorted and rinsed
• 6  cups water
• 2  cloves garlic, crushed
• 2  teaspoons salt
• 1⁄4 teaspoon ground black pepper
• 1  bay leaf
• 4  slices bacon
• 2  onions, chopped
• 1  green bell pepper, seeded and chopped
• 2  carrots, peeled and chopped
• 1 (8 ounce) can tomato sauce
• 1  teaspoon  crushed dried parsley

Directions

1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2. Add water, garlic, salt, pepper and bay leaf.
3. Cover and simmer for 1½ hours.
4. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel.
5. Set aside.
6. Add onions and bell pepper to pan drippings; sauté until tender.
7. Add to beans along with carrots.
8. Cover and simmer for 1 hour.
9. Add tomato sauce and parsley.
10. Cover and simmer an additional 30 minutes.
11. Remove the bay leaf before serving with reserved bacon crumbled on top.