Bean and Bacon Soup

Cook this flavorful and filling soup on a cold winter day. Making this soup in two steps ensures that the beans become nice and tender. Beans will not soften properly if they are cooked with salty or acidic ingredients like bacon and tomatoes, so those ingredients are added after the beans are tender.

1 pound dry navy beans
1 pound bacon
2  onions, chopped
4 cloves garlic, minced
3  carrots, sliced
2  stalks celery, chopped
7 cups chicken broth or broth made with {chicken broth powder}
1  potato, peeled and cubed
1  bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
4  tomatoes, peeled, seeded and chopped
Sort over beans and rinse. Place in large pot, cover with water, and let stand overnight. In the morning, drain beans.

Cook bacon in soup pot until crisp; drain, crumble, and refrigerate. Drain off all but 2 tablespoons drippings. Cook onion, garlic, carrots and celery in drippings 5 minutes. Add beans, broth, potato, and bay leaf; bring to a simmer.

Cover and simmer 2 to 3 hours, until beans are tender. Add bacon, salt, pepper, and tomato; simmer 1 hour. Remove bay leaf.

Ease of Preparation: Easy

Preparation Time: 30 min
let soak overnight

Cook Time: 3-4 hrs

Servings: 8

Recipe By: Linda Johnson Larsen

From:  Knack Soup Classics
Used with permission of Knack

Chef Suggestions
If you'd like a thicker soup, mash some of the beans using a potato masher or immersion blender before serving.

Serve with a fruit salad and some bakery dinner rolls with a pecan pie for dessert.