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
Recommended: 51 Cozy Slow Cooker Soups
VERIFIED BY Taste of Home Test Kitchen
- 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 Jones Dairy Farm Dry-Aged 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.
Originally published as Navy Bean Soup in Taste of Home October/November 2002, p51
Reviews forBean and Bacon Soup
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Reviewed Jul. 16, 2013
"Almost too good. We ate too much."
Reviewed Jan. 3, 2012
"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!"