Bean with Bacon

Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 631 Calories

Ingredients

• ⅛ teaspoon ground cloves
• ⅓ teaspoon salt
• 4 cups water
• ¼ teaspoon ground black pepper
• 2 onions, chopped
• 1 bay leaf
• 2 stalks celery, chopped
• 1 pound bacon
• 1 (16 ounce) package dried navy beans
• 1 (16 ounce) can diced tomatoes
• 9 cups water
• 4 teaspoons chicken bouillon

Recipe Instructions

Step 1

Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.

Step 2

Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.

Step 3

Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.

Step 4

Stir in the tomatoes with their juice. Serve.