Louisiana Hayride Kitchen Bean Soup

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb dried great northern beans (2.5 cups Northern beans or 2.25 cups navy beans) or 1 lb navy beans (2.5 cups Northern beans or 2.25 cups navy beans)
  • 5
    cups water
  • 12
    1/2 lb bacon or 1/2 lb pork, diced
  • 1
    onion, chopped
  • 2 -3
    stalks celery, chopped (2/3-1 cup)
  • 1
    teaspoon garlic salt (or to taste)
  • 5
    tablespoons vegetable oil
  • 2
    tablespoons fresh parsley, chopped
  • 14
    teaspoon salt (or to taste)
  • 1
    teaspoon pepper (or to taste)
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DIRECTIONS

  • Rinse and sort beans, place in a large pan and cover with water.
  • Begin to cook.
  • Saute meat, onion, celery, garlic salt in oil until tender, but do not brown.
  • Add the vegetables to beans; bring to a boil.
  • Put lid on pot, lower heat, and cook until beans are done (4 hours), stirring occasionally (If necessary, add more water while cooking).
  • Add the parsley, salt, and pepper, and cook for 15-20 minutes.
  • Remove half the beans, mash then return to pot, stirring gently to thicken soup.
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