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Navy bean Soup | ![]() |
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1 16- oz package
dry navy beans |
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4
chicken flavored bouillon cubes 1 bay leaf 1/2 tsp salt 1/4 tsp pepper 1/8 tsp ground cloves 1 16-oz can tomatoes |
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1- In dutch
oven over high heat, heat beans and water to a boil; boil 2 minutes. Remove
from heat and let beans stand covered for 1 hour. 2- Meanwhile, in 10-in. skillet over medium heat, cook bacon until golden brown, stirring occasionally; spoon off all but a 1/4 cup of fat. 3- in same skillet with bacon and remaining fat, cook onions and celery until onions are tender, stirring occasionally. about 10 minutes. 4- stir bacon mixture into undrained beans; add bouillon, bay leaf, salt, pepper and cloves. Heat to boiling. Reduce heat to low; cover; simmerfor 1 1/2 hours. 5- When beans are tender, stir in tomatoes with liquid, breaking up tomatoes into small pieces. 6- Cook uncovered, 30 minutes longer or until beans are very tender and soup has thickened. Stir soup occasionally. Discard bay leaf; serve. |
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