Bean and Bacon Soup

Yes, it's finally here! I'm pretty sure I've been promising this recipe since October.

Please forgive it for being so late. I hope you think it was worth the wait!

*Warning*: This recipe takes a significant amount of time. It requires an overnight soak and almost all day simmering.


Supplies:

- 1 lb bag of Great Northern Beans
- 3 cloves of Garlic
- 1 Onion, quartered
- 6 Bay Leaves
- 4 pieces of Center Cut Bacon
- 3 stalks of Celery,chopped
- 3 Carrots, chopped
- 8 C Water
- 8 Tsp/ Cubes of Chicken Bouillon
- Salt and Pepper to taste

Directions:

- Follow the directions on your bag of beans for soaking. Usually you bring them to a boil for two minutes and then let them soak over night. If you want to do a "quick soak", bring them to a boil for two minutes (in the morning) and leave them simmering for an hour or so before continuing with the recipe.
- Drain your beans from the pot (and the water of course). Return them, the onion, garlic, bay leaves, 8 C of water, and your chicken bouillon. Bring this to a boil, and then simmer it (covered) for at least two hours.
- After your two hours of simmering, add the chopped carrots and celery. Simmer the soup for another hour to two hours. Make sure to taste-test it somewhere in there to see if you think you need to add anymore salt or pepper.
- That's it! While it's incredibly easy, it is time consuming because of the soaking and simmering. Serve warm (since it is soup). Mom's Simple Cornbread goes excellently crumbled into this soup!