3586. CREAMY BACON and NAVY BEAN SOUP

serves four


1 stalk celery, sliced
1 small onion, diced
1 medium carrot, sliced
1 clove garlic, minced
1 can (14 ounces) navy beans, drained and rinsed
1½ cups chicken broth
3 tablespoons butter
3 tablespoons flour
6 slices thick cup bacon, cooked crisp and sliced
½ cup shredded cheddar cheese, plus more for garnish
1 cup whole milk
1 teaspoon salt
½ teaspoon pepper
Parsley for garnish

In a large pot over medium heat, sauté the celery, onion, carrot and bacon in the butter. Add the flour to form a roux with the vegetables. Stir in the chicken broth, garlic, milk, cheese and beans. Continue to cook until soup is thickened. Add salt and pepper to taste and garnish with fresh parsley and shredded cheese. Serve with crusty bread, and a salad for a complete meal.


bacon recipe source: Florida Dairy Farmers (@FloridaMilk), 1003 Orienta Ave, Altamonte Springs, FL 32701

2912. NAVY BEAN BACON CHOWDER

yields six servings 


1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon 
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 
1 rib celery, chopped 
1 cup chopped onion 
1 small turnip, cut into 1-inch pieces 
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth 
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.


bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

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