My Navy Bean Soup

Name: My Navy Bean Soup
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 227 grams bacon; 4 carrots, chopped; 2 liters chicken stock; 454 grams package dried navy beans; 118 milliliters margarine; 1 onion, chopped; 8 servings water to cover

My Navy Bean Soup is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains approximately 22g of protein, 26g of fat, and a total of 505 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have bacon, carrots, onion, and a few other ingredients on hand, you can make it. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. It works well as a rather inexpensive main course for Autumn. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Clean and sort the beans.

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Beans

Place them in a large bowl with water to cover and soak for 3 hours.

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Water

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Bowl

In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.

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Chicken Stock

Beans

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Pot

Meanwhile, melt the butter or margarine in a large skillet over medium heat.

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Butter

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Frying Pan

Add the carrots and onion and saute for 10 minutes, or until onion is caramelized.

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Carrot

Onion

Add this mixture to the pot.

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Pot

In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp.

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Bacon

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Frying Pan

Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

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Bacon

Beans

Soup