Navy Bean Soup

1 pound dried navy beans  

2 quarts chicken broth 

2 Tbsp minced fresh parsley  

2 Bay leaves 

¼ tsp pepper  

1 medium onion, chopped  

1 medium carrot, chopped  

1 celery rib, chopped 

Cooked and crumbled bacon 

 

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches Bring to a boil; Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. 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.  

 

-Natalie P