My Navy Bean Soup You Have To Try

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My Navy Bean Soup

"A delicious rich and colorful soup. Good for a groovy autumn night."

Ingredients :

1 (sixteen ounce) bundle dried navy beans
water to cowl
7 cups chicken inventory
half cup margarine
four carrots, chopped
1 onion, chopped
1/2 pound bacon

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H

Clean and kind the beans. Place them in a big bowl with water to cover and soak for 3 hours.
In a big pot over medium warmth, combine the beans and the fowl inventory and allow to simmer.
Meanwhile, soften the butter or margarine in a huge skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this combination to the pot.
In the equal skillet over medium high warmth, saute the bacon for 10 to 15 mins, or until it is crisp. Drain the grease and upload the bacon to the pot. Continue to simmer the soup over medium warmness, stirring regularly, until the beans are smooth and the soup has thickened.

Notes :

Try the use of a Reynolds® sluggish cooker liner on your gradual cooker for simpler cleanup.

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