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Bean Soup

September 27, 2009 Leave a comment Go to comments

Bean Soup – Christopher Rieger

2 cups dried great northern beans or navy beans
2 carrots, diced
2 stalks of celery, diced
1 medium onion, diced
2 cloves garlic, chopped
2 quarts chicken broth
1/2 lb jowl bacon
1 teaspoon dried thyme
1 teaspoon ground black pepper

Place the dried beans in a pot covered by several inches of water. Cover the pot and allow to soak overnight. The next day, drain the beans and rinse well. Place the bacon into the pot and saute until lightly browned. Pour the broth into the pot to deglaze and add all the other ingredients into the pot. Bring to a boil on high, then reduce the temperature to medium-low. Simmer for approximately 60 to 90 minutes or until the beans are fully cooked. Remove the bacon from the pot or remove the fat and place back into the soup.

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Categories: Soups
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