Navy Bean and Bacon Soup
This Navy Bean and Bacon Soup recipe was originally published in the Good Housekeeping Illustrated Cookbook according to the recipe card.
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Navy Bean and Bacon Soup Recipe Card Details
Navy Bean and Bacon Soup Recipe Card Front
Front of the recipe card for Navy Bean and Bacon Soup.
The owner notates that the recipe was given to her from her friend Marian Palmer.
Navy Bean and Bacon Soup Recipe Card Front
Back of the recipe card for Navy Bean and Bacon Soup.
The recipe calls for 1/8 teaspoon of clover but there is a comment that “Miriam doesn’t use clover” so leave it out of the soup.
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Navy Bean and Bacon Soup Recipe
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Navy Bean and Bacon Soup
Ingredients
- 1 16 ounce bag of dried navy beans
- 9 cups water
- 1 pound bacon, diced
- 1/4 cup bacon grease
- 2 large onions, diced
- 2 stalk celery, diced
- 4 chicken bouillon cubes or 4 teaspoons chicken flavored stock base
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon clover
- 1 16 ounce can tomatoes
Instructions
- In a dutch oven, heat beans and water to boiling and boil for 2 minutes
- Remove dutch oven from heat from heat, cover, and let stand for 1 hours
- Cook bacon until golden brown