2487. NAVY BEAN SOUP with BACON

serves 12


1 pound dried navy beans, soaked overnight
1 ham bone
6 slices bacon, diced
12 cups chicken stock
1 bay leaf
1 tablespoon tamari soy sauce
1/2 teaspoon dried thyme
1/2 pound potatoes, cooked and cubed
1/4 cup milk
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1 tablespoon minced garlic
1/4 cup chopped parsley
1/2 teaspoon oregano

Drain beans, place in pot and add 12 cups of stock, bay leaf, tamari and thyme, along with the ham bone. Bring to a boil and simmer 30 – 40 minutes, till beans are tender.

Mix potatoes with 1/2 cup milk and set aside.

Cook bacon, remove and set aside, then saute vegetables, garlic and parsley in three tablespoons of drippings. If there are not enough drippings, add a bit of oil or butter. After they’ve softened, add to beans, and simmer, one hour or so.

Remove about one cup of beans, mash and return to the pot, along with the mashed potato mixture.

Remove bone and any chunks of meat, shred and return meat to the pot.

Cook about 10 more minutes to thicken.

Garnish with the bacon.


bacon recipe courtesy of: Frugal Hausfrau's Blog