As a child, I was one of those weird kids who didn't like any soup. Ya know, most kids like anything their parent serves them out of a can...ravoli, spaghetti-o's, etc. I didn't. Ick. The only soup I would eat willingly is the bean and bacon soup. When you become an adult, you notice how much you get jipped with those canned soups. There is hardly enough bacon to qualify it as a bean and BACON soup. This is why I love finding recipes to remedy the disappointment I lived as a child.
What you need:
- 1 (16 oz.) pkg. dried navy beans
- 9 cups water
- 1 lb. bacon
- 2 onions, chopped
- 2 stalks celery, chopped
- 4 cubes chicken bouillion
- 1 bay leaf
- 1/3 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground cloves
- 4 cups water
Boil the beans in 9 cups of water. Let sit for an hour. Drain and set aside.
Chop bacon and cook in large pot; drain, reserving 1/4 cup bacon drippings.
Add onions, celery, and bacon into the large pot. Saute until onions are soft.
Add chicken bouillion, bay leaf, salt, pepper, cloves, water, and beans. Simmer for 2 hours.