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Bean & Bacon Soup

1 -cup dried navy beans, rinsed
2-medium carrots, chopped
1-medium onion, chopped
1-rib celery, chopped
2-large cloves garlic, minced
-tsp dried oregano
-tsp dried basil
-tsp dried rosemary
6-cups chicken stock
1-cup half & half or milk
Salt & pepper to taste
8-slices bacon, cooked and crumbled

In a large saucepan, cover beans with 2 inches cold water; heat to a boil, cook uncovered for 2 minutes
Remove from heat and let stand, covered, for 1 hour; drain
In a large saucepan, add the beans, carrots, onion, celery, garlic, oregano, basil and rosemary
Heat to a boil, reduce heat and simmer, covered until beans are tender, 45-60 minutes
Process about 2-cups of soup mixture in food processor or blender until smooth; return to saucepan
Add half & half and heat to simmer
Season with salt & pepper to taste
Serve in bowls and sprinkle with bacon

Makes 6-8 servings