 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 pound dried navy beans |
8 slices bacon |
3 cups chopped onion |
2 1/2 cups chopped carrot |
1 1/2 cups chopped celery |
1 tablespoon minced garlic |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
3 cups water |
1 teaspoon salt |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 bay leaf |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water; bring to a boil, and cook, uncovered, 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside.
2. Cook bacon in Dutch oven over medium- high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan.
3. Add onion, carrot, celery, and garlic to drippings in pan; sauté 10 minutes or until tender. Add beans. Stir in chicken broth and remaining 5 ingredients. Crumble 6 slices bacon into soup. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Cool 10 minutes. Discard bay leaf.
4. Place 6 cups soup in a blender; process at low speed until smooth. Stir pureed soup into remaining soup in pan. Cook over medium heat, stirring occasionally, until heated. Ladle into bowls. Crumble remaining 2 slices bacon, and sprinkle evenly over soup.
|
|