NAVY BEAN SOUP
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
Steps:
- 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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