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Yankee Bean Soup

 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.
Nutritional 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.