Bean With Bacon Soup
16 ounces dried navy beans
9 cups water
1 pound bacon
2 large onions, chopped
2 stalks celery, chopped
4 teaspoons chicken base or 4 cubes chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can chopped tomatoes
4 cups water
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
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. Add the onions and celery to the reserved grease and bacon and saut� 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.
Stir in the tomatoes with their juice. Serve.
Makes 6 servings
Recipe submitted by florentine on 12/19/99
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