Better with Bacon – Sandy’s Bean & Bacon Soup

I’m a BIG fan of a good bean soup and this looked real tasty!!  This would be a great dinner after a long day raking leaves or just sittin’ on your butt watchin’ football (which really would be more like it with me…).

Nice job Sandy! Recipe after the jump.

Sandy’s Bean & Bacon Soup

Ingredients:

• 1 lb of Navy beans
• 3 boxes, (32 oz each), chicken broth
• 1 lg onion, minced
• 3 lg cloves garlic, minced
• 1 C minced carrots-(I bought a bag of shredded carrots and minced those up fine-much easier!)
• 2 med potatoes, diced small
• 8 slices of thick cut smoked bacon, chopped (cooked separately from soup)
• Fresh ground pepper to taste

Directions:

1. The night before cooking the soup, bring 4 quarts of water to a rolling boil, added beans and turned off heat, put a lid on and let the beans soak overnight.
2. Next day, remove 4 cups of water, (32 oz) and replace with one of the boxes of chicken stock, add the onions, minced carrots, garlic and potatoes, bring to a boil, then turn down the heat to a nice simmer.
3. Meanwhile, in a separate skillet, cook the bacon to render the fat out, and when it’s cooked to your taste, throw in the pot with the beans, add ground pepper to taste. Keep an eye on the liquid level and add broth to your liking.
4. Cook for about 3-4 hours on a slow simmer.
5. Enjoy!

recipe via Mountain Home News