Yankee Bean Soup
Yankee Bean Soup might be a good recipe to expand your main course recipe box. One serving contains 403 calories, 19g of protein, and 18g of fat. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 1 person found this recipe to be scrumptious and satisfying. If you have molasses, carrot, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Slow-Cooker Yankee Bean Pot, Yankee Beware Soup & World Diabetes Day, and Yankee Grits.
Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan.
Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender.
Stir in the milk, molasses, salt and bacon.
Remove about 2-1/2 cups of soup; cool slightly.
Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.