Saturday, February 28, 2009

Overnight Bean Soup

1 lb. dry small white beans
6 cups water
2 cups boiling water
2 carrots diced
3 stalks celery diced
2 teaspoons chicken bouillon granules
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 envelope dry onion soup mix
crumbled bacon (optional)

Rinse beans. Add beans to 6 cups water in a sauce pan. Bring to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Put beans and soaking water in slow cooker. Add 2 cups boiling water, carrots, celery, bouillon, bay leaf, thyme, salt, and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 10 to 11 hours. Stir in parsley and soup mix. Cover and cook on high 10 to 15 minutes.

Testing comment: The flavor was great. I used chopped ham instead of bacon.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)

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