This Yankee bean soup is perfect anytime you're in the mood for a hearty, flavorful dish. Smoky bacon and sweet molasses are combined with creamy navy beans to create a warming meal in a bowl. Just add bread!
Instructions
1
Soak the beans
2
Place the beans in a Dutch oven, then add water to cover them by 2 inches. Bring it to a boil, and boil for two minutes. Remove from the heat, then cover and let it stand for one hour.
3
Cook the bacon
4
Drain and rinse the beans, discarding the liquid. Set the beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove the bacon to paper towels; drain it, reserving 2 tablespoons of the drippings.
5
Saute the aromatics
6
In the drippings, saute the onion until tender. Stir in the carrot and celery leaves. Return the beans to the pan. Add the water, and bring to a boil. Reduce the heat, then cover and simmer for 1 and 45 minutes to 2 hours, or until the beans are tender.
7
Make the broth
8
Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of the soup and cool it slightly. Place it in a blender or food processor, cover it and process until pureed. Return the pureed soup to the pan and heat it through.
