Description
A delicious rich and colorful soup. Good for a cool autumn evening.
Ingredients
- 1 (16 ounce) package dried navy beans
- water to cover
- 7 cups chicken stock
- ½ cup margarine
- 4 carrots, chopped
- 1 onion, chopped
- ½ pound bacon
Instructions
- Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
- In a large pot over medium heat
- combine the beans and the chicken stock and allow to simmer.
- Meanwhile
- melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes
- or until onion is caramelized. Add this mixture to the pot.
- In the same skillet over medium high heat
- saute the bacon for 10 to 15 minutes
- or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat
- stirring frequently
- until the beans are tender and the soup has thickened.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 4 hrs
Servings: 8