Navy Bean Soup

1. 1

   Place beans in a Dutch oven or soup kettle.

2. 2

   Add water to cover by 2 inches.

3. 3

   Bring to a boil and boil for 2 minutes.

4. 4

   Remove from heat and cover and let stand 1 hour.

5. 5

   Drain and rinse beans, discarding liquid.

6. 6

   In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.

7. 7

   Bring to a boil.

8. 8

   Reduce heat and cover and simmer for 1 hour.

9. 9

   Add the onion, carrot, and celery.

10. 10

    Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.

11. 11

    Stir in bacon.

12. 12

    Discard bay leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.