I got this idea from my cousin Rebecca's blog. It looked so good and I couldn't wait to try it! I did a few things differently, though; I left out the carrots and I threw in the bacon. :) It was absolutely delicious! Larry and I ate the whole pot.
- 1 pound dried navy beans
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 4 cups chicken broth
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup diced cooked ham
- 6-8 bacon strips, cooked crispy and crumbled
- Salt and pepper to taste
Place beans in large Dutch oven and cover with cold water, with water about 2 inches above beans. Bring to a boil and lower heat to a simmer. Cook for five minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding liquid.
- In large Dutch oven, melt butter over medium-high heat.
- Add onions and celery and saute for five minutes.
- Add garlic and saute for thirty seconds.
- Add chicken broth, bacon, beans, parsley, rosemary, bay leaves and diced ham.
- Add a little freshly ground black pepper.
- Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 1-1½ hours. You may need to add additional stock.
- If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
- Taste and season accordingly with salt and pepper.