Navy Bean Soup

Navy bean Soup

1 16- oz package dry navy beans
9 cups water
1 lb bacon, diced or 2 ham bones
2 large onions, diced
2 stalks celery, diced

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

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.

Back to Soups Index

My Profile / Contact Me / Credits / Submit a Recipe