My Navy Bean Soup


  • 1 (16 ounce) package dried navy beans
  • water to cover
  • 7 cups chicken stock
  • ½ cup margarine
  • 4 carrots, chopped
  • 1 onion, chopped
  • ½ pound bacon

1. Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours. 2. In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer. 3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and ...

View full recipe at SpringPad


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