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Navy Bean Soup image

This recipe is from the Sugar Bowl Restaurant in Gaylord, Michigan. It was posted in the Oct/Nov 2002 Taste of home. I like to make this early in the morning and have it ready for lunch. It takes a little time because you cook your own beans, but it's really a simple recipe when you take out the cooking time.

Provided by AmyZoe

Categories     Beans

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb 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 slices bacon, strips cooked and crumbled


  • Place beans in a Dutch oven or soup kettle.
  • Add water to cover by 2 inches.
  • Bring to a boil and boil for 2 minutes.
  • Remove from heat and cover and let stand 1 hour.
  • Drain and rinse beans, discarding liquid.
  • In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.
  • Bring to a boil.
  • Reduce heat and cover and simmer for 1 hour.
  • Add the onion, carrot, and celery.
  • Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.
  • Stir in bacon.
  • Discard bay leaves before serving.

Nutrition Facts : Calories 317.7, Fat 9.9, SaturatedFat 3, Cholesterol 11.6, Sodium 917.9, Carbohydrate 37.9, Fiber 14.4, Sugar 3.9, Protein 19.8

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