Bean & Bacon Soup

A hearty and comforting soup made with soft navy beans, bacon, and aromatic vegetables that are cooked slowly until they are just right in a flavorful broth.

Ingredients:

• 1 lb dried navy beans
• 6 cups chicken broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 slices bacon, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

Rinse the navy beans and soak them overnight in water

In the morning, drain and rinse the beans

In a skillet, cook bacon until crispy

Remove and set aside, leaving the bacon fat in the skillet

Add onions, garlic, carrots, and celery to the skillet

Saut until onions are translucent

Transfer the sauted vegetables and bacon to the slow cooker

Add soaked beans, chicken broth, thyme, bay leaf, salt, and pepper to the slow cooker

Cover and cook on low for 8 hours or until beans are tender

Before serving, remove bay leaf and adjust seasoning if needed

Serve hot, garnished with chopped fresh parsley if desired