Bean And Bacon Soup 2 Recipe

Ingredients for Bean And Bacon Soup 2

• Navy Beans
• Water to cover beans (for soaking and cooking)
• 4 cloves garlic, minced
• 1 teaspoon salt
• Ground Black Pepper
• 1 bay leaf
• 6 slices bacon, chopped
• 1 medium onion, chopped
• Green Bell Pepper
• 1 cup carrots, chopped
• 1 (15-ounce) can tomato sauce
• Dried Parsley

How to Make Bean And Bacon Soup 2

1. If using dried beans, place them in a large pot, cover with water, and soak overnight. Drain and rinse.
2. In a large pot or Dutch oven, combine the beans (dried or canned), 8 cups of water, minced garlic, salt, pepper, and bay leaf.
3. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender if using dried beans. If using canned beans, skip this step and proceed to step 4
4. While the beans simmer, cook the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels, reserving about 2 tablespoons of bacon grease in the skillet.
5. Add the chopped onion and bell pepper to the skillet with the bacon grease. Sauté until tender, about 5-7 minutes.
6. Add the sautéed vegetables and chopped carrots to the pot with the beans.
7. Cover and simmer for 1 hour.
8. Stir in the tomato sauce and parsley.
9. Cover and simmer for an additional 30 minutes.
10. Remove the bay leaf before serving. Crumble the reserved bacon over the soup and serve hot.