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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.Robert Doumas, Gaylord, Michigan Ingredients:
1 pound 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 bacon strips, cooked and crumbled |
Directions:
1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
2. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving. Yield: 8-10 servings.
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