Bean with Bacon

A great winter soup.



Step: 1

Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.

Step: 2

Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.

Step: 3

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.

Step: 4

Stir in the tomatoes with their juice. Serve.


Per Serving: 631 calories; protein 26.6g; carbohydrates 52.2g; fat 35.3g; cholesterol 51.5mg; sodium 987.1mg.

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