Navy Bean Soup

• 1 lb dried navy beans
• 10 cups water
• 4 chicken bouillon
• 3 carrots, sliced
• 1 large onion, diced
• 1 stalk celery, diced
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 1 bay leaf
• 12 lb bacon, diced 1/2 inch pieces

1. Brown diced bacon, set aside.
2. In 2 tablespoons af bacon drippings saute onion and celery till tender.
3. Add all ingredients to a large dutch oven and bring to a boil.
4. Reduce heat to low and simmer covered 1 1/2 hours.
5. Remove lid and simmer additional 1 1/2 - 2 hours or until beans are very tender and soup is thickened, stirring occationally.
6. Remove bay leaf and serve.

beans, water, chicken bouillon, carrots, onion, celery, salt, pepper, bay leaf, bacon

Taken from www.food.com/recipe/navy-bean-soup-412347 (may not work)