Ingredients
8
8 servings
- •1 (16 ounce) package dried navy beans
- •water to cover
- •7 cups chicken stock
- •0.5 cup margarine
- •4 carrots, chopped
- •1 onion, chopped
- •0.5 pound bacon
Instructions
- Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
- Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
- Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
- Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutritional Facts
Per 8 servings
- Calories: 448
- Carbohydrate: 40g
- Fat: 26g
- Fiber: 15g
- Protein: 17g
- Sugar: 5g
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