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.
- 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
- 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 and process until pureed. Return to the pan; heat through. Yield: 6 servings.
Originally published as Yankee Bean Soup in Country Extra January 2006, p51
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