Navy Bean Soup

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1 pound navy beans, rinsed and sorted

1 T. oil, or 2 ounces bacon, diced and rendered

½ cup onions, small diced

½ cup carrots, small diced

½ cup celery, small diced

2 cloves garlic, chopped

2 ½ quarts stock or salted water (add about 2 t. salt to the water)

a ham bone or a smoked turkey drumstick

1 bay leaf

¼ t. dried thyme

¼ t. ground black pepper


Saute the onion, celery and carrot in the oil or bacon over medium heat until almost tender. Add the rest of the ingredients and bring to a boil in a pressure cooker. Snap lid in place and cook at pressure for 30 minutes. Remove from heat, allow to depressurize, then simmer, uncovered, for 5-10 minutes, until thickened. Some like to serve this soup garnished with diced tomatoes, chopped parsley or a sprinkle of ground clove.

If you do not have a pressure cooker, soak the beans overnight, then simmer soup for 1.5 to 2 hours. This can also be cooked in a slow cooker.

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