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Yankee Bean Soup

My family really enjoys this hearty soup, which is perfect for a wintry day. Bacon, molasses and onion add great flavor. A friend from Massachusetts gave me the recipe years ago, and I've made it countless times since then.

6 ServingsPrep: 30 min. + standing Cook: 1-3/4 hours

Ingredients

1-1/2 cups dried navy beans
1/2 pound sliced bacon, diced
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery leaves
4 cups water
2 cups milk
2 teaspoons molasses
1-1/2 teaspoons salt

Directions

Place the beans in a Dutch oven; add water to cover by 2 in. Bring to
a boil; boil for 2 minutes. Remove from the heat; cover and let
stand for 1 hour.
Drain and rinse beans, discarding liquid. Set beans aside. In the
same pan, cook the bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving 2
tablespoons drippings.
In the drippings, saute onion until tender. Stir in carrot and celery
leaves. Return beans to the pan. Add water. Bring to a boil. Reduce
heat; cover and simmer for 1-3/4 to 2 hours or until beans are
tender.
Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups
of soup; cool slightly. Place in a blender or food processor; cover

2 of 2

Yankee Bean Soup (continued)

Directions (continued)

and process until pureed. Return to the pan; heat through. Yield: 6
servings.

Nutrition Facts: 1 serving (1 cup) equals 315 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 847 mg sodium, 40 g carbohydrate, 13 g fiber, 18 g protein.