Navy bean and bacon soup
Navy bean and bacon soup
Ingredients/Components
- pkg - 1 oz
- salt - 1/2 tsp
- water - 9 c
- ground cloves - 1/8 tsp
- pepper - 1/4 tsp
- bay leaf - 1 item
- can tomatoes - 1 oz
- stalks celery, diced - 2 item
- large onions, diced - 2 item
- slab bacon or 1 16 oz - 1 lb
- chicken flavor stock base - 4 flavor
How to make navy bean and bacon soup:
In an 8-quart Dutch oven or large saucepot over high heat, heat beans and water to boiling. Boil 2 minutes. Remove Dutch oven from heat. Cover and let beans stand 1 hour.Meanwhile, in a 10-inch skillet over medium heat, cook bacon until golden brown, stirring occasionally. Spoon off all fat, but about 1/4 cup. In same skillet with bacon and in remaining fat, cook onions and celery until onions are tender, stirring occasionally, about 10 minutes. Stir bacon mixture into undrained beans. Add bouillon, bay leaf, salt, pepper and cloves; heat to boiling. Heat on low and simmer (covered) for 1 1/2 hours or until beans are tender. Stir in tomatoes with liquid. Cook, covered, 30 minutes. Discard bay leaf. Serve.
Recipe categories: Soups & stews, Bisques/cream soups, Bacon.
Rating:
Related ingredients:
pkg, butter, egg, cans minced clams, cloves garlic, crushed, can tomatoes, medium potatoes, peeled and diced, clear chicken broth, cans condensed cream of vegetable soup, stewing chicken, cut in pieces
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