Bean & Bacon Soup

What you need:

• 1 (16 oz.) pkg. dried navy beans
• 9 cups water
• 1 lb. bacon
• 2 onions, chopped
• 2 stalks celery, chopped
• 4 cubes chicken bouillion
• 1 bay leaf
• 1/3 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground cloves
• 4 cups water

Directions:

1. Boil the beans in 9 cups of water. Let sit for an hour. Drain and set aside.
2. Chop bacon and cook in large pot; drain, reserving 1/4 cup bacon drippings.
3. Add onions, celery, and bacon into the large pot. Saute until onions are soft.
4. Add chicken bouillion, bay leaf, salt, pepper, cloves, water, and beans. Simmer for 2 hours.

Recipe from Bethany Faulkner-Ries