Bean and Bacon soup is a traditional wintertime comfort food and this soup recipe fills the bill. But you really shouldn’t wait for winter to enjoy it. Double the recipe if you want leftovers.
Bean and Bacon Soup Recipe
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Boil the beans in the 9 cups of water and then let sit for one hour. Drain the beans and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain the grease except for 1/4 cup. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft. Do not drain.
Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Heat to serving temperature and serve it up.