Navy Bean Soup - cooking recipe

Ingredients

1 lb dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 slices bacon, strips cooked and crumbled

Preparation

Place beans in a Dutch oven or soup kettle.
Add water to cover by 2 inches.
Bring to a boil and boil for 2 minutes.
Remove from heat and cover and let stand 1 hour.
Drain and rinse beans, discarding liquid.
In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.
Bring to a boil.
Reduce heat and cover and simmer for 1 hour.
Add the onion, carrot, and celery.
Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.
Stir in bacon.
Discard bay leaves before serving.