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Nancy's Kitchen - Tried and Tested Recipes
Michigan Navy Bean Soup

Recently there has been requests for soup recipes, so I would like to share a few of our favorite soups and also a stew recipe we always
enjoy. My hubby loves this soup, and asks for it quite often.

Michigan Navy Bean Soup

1 lb. dried navy bens
2 quarts chicken broth
2 tbsp. minced fresh parsley
2 bay leaves
1/4 tsp. pepper
Salt, to taste
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
8 slices bacon, cooked crisp and crumbled
Put beans in a large kettle and add enough water to cover beans. Bring to boil and boil for 2 minutes. Remove from heat and let stand at least
1 hour. Drain and rinse. In a large saucepan, combine broth, beans, parsley, bay leaves, salt and pepper and bring to a boil. Reduce heat,
cover and simmer for 1 hour. Add onion, carrots and celery. Simmer, covered for 25 minutes longer , or until veggies are tender. Stir in cooked bacon. Discard bay leaves before serving. Serves to 10.
Judy (in Alaska) 

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