Classic Navy Bean Soup

Name: Classic Navy Bean Soup
Prep time: P2H
Cook time: P1H
Total time: P4H
Yield: 6
Cuisine: Fusion
Ingredients: navy beans, dried; chicken broth; parsley leaves; bay leaves; black pepper; onions; carrots; celery; bacon

Submitted by mrickman

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.

YIELD

6 servings

PREP

2 hrs

COOK

1 hrs

READY

4 hrs

Ingredients

POUND NAVY BEANS, DRIED *

QUARTS CHICKEN BROTH *

TABLESPOONS PARSLEY LEAVES
freshly minced *

BAY LEAVES *

TEASPOON BLACK PEPPER *

MEDIUM ONIONS
chopped *

MEDIUM CARROTS
chopped *

CELERY
chopped *

SLICES BACON
strips cooked and crumbled *

Directions

Place beans in a Dutch oven or soup kettle.

Add water to cover by 2 inches.

Bring to a boil and boil for 2 minutes.

Remove from heat and cover and let stand 1 hour.

Drain and rinse beans, discarding liquid.

In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.

Bring to a boil.

Reduce heat and cover and simmer for 1 hour.

Add the onion, carrot, and celery.

Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.

Stir in bacon.

Discard bay leaves before serving.

* not incl. in nutrient facts

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