Bean and Bacon Soup Recipe
This soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.—Robert Doumas, Gaylord, Michigan
- 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
- 1. 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.
- 2. 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.
1 serving (1 cup) equals 196 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 818 mg sodium, 31 g carbohydrate, 12 g fiber, 13 g protein.
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