- 1 pound dried navy beans
- 2 quarts chicken broth
- 2 tablespoons minced fresh parsley
- 2 bay leaves
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 6 bacon strips, cooked and crumbled
- Place beans in a Dutch oven or soup kettle; 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; discard liquid.
- In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving. Yield: 8-10 servings.
Reviews for Bean and Bacon Soup
"My go-to recipe for bean soup! My only addition is 1/2 can of tomato paste added at the end and blended in. Easy peasy in both the crock pot or the pressure cooker!"
"This is the best bean soup. I used turkey bacon and it tasted great that way."
"Almost too good. We ate too much."
"This is the very best been soup ever. Great taste & easy to make."
"I made a few a changes based on what was in my pantry..1 can each Navy, Cannelli, & Pinto. I make soup quite frequently...this one is a keeper!"
"I copied this recipe from a Taste of Home magazine a couple years ago, made it today and it is by far the best navy bean soup I've ever eaten. I used a ham bone from Christmas instead of the bacon the recipe calls for and it is delicious!!"