Ahh... it is that time of year again when soups are such a welcome to take the chill out of the air.
Dh and I are trying to eat more soups for lunches and free the remaining for another day, so far so good. :)
There is nothing like a good bean soup to warm you up on a chilly day and this tasty one sure does the trick.
Very easy to make, wonderful flavor and will fill you up. The only aspect I did not like about the soup was the molasses, it really changes the flavor. I liked the flavor without adding the full amount so the next time I make it I will definitely be using only a tiny amount.
* Exported from MasterCook *
Yankee Bean Soup
Recipe By: Taste of Home - Country Extra
Serving Size : 8 Preparation Time: 30 minutes
Categories : Main Meal/Soups
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups dried navy beans
1/2 pound bacon slices -- diced
3/4 cup onion -- chopped
1/2 cup carrot -- chopped
1/3 cup celery leaves -- chopped
4 cups water
2 cups lowfat 1% milk
2 teaspoons molasses -- *see Note
1 1/3 teaspoons salt
- Place the beans in a Dutch oven; add water to over by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Drain and rinse beans, discarding liquid. Set beans aside. In the same pan cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons of drippings.
- In the drippings, saute onion until tender. Stir in carrot and celery leaves. return bean to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1 3/4 to 2 hours or until beans are tender.
- Stir in the milk, molasses, salt and bacon. remove about 2 1/2 cups of sour; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to pan; heat.
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NOTES : The next time I make this recipe I will omit the molasses it made it a bit too sweet for my taste.