I love a good bean soup. This years Christmas ham went so fast that I didn’t get to use it in my navy bean soup. This recipe looks great. I’m going to try it and skip the cloves and bouillon. I like using homemade chicken stock for my soups.
Bean with Bacon
Ingredients
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
http://allrecipes.com/recipe/13102/bean-with-bacon/
Famous Beer Cheese Soup
METHOD BTB/stir 8 c milk, 2 tsp Tabasco, 4 tsp Worc, 4 tb Chix base,
1/8 tsp MSG. Add 16 oz jar Cheez Whiz warmed in hot water; mix well.
FINAL Add 6 tb Cnstrch/1/3 c Water slurry. Reduce heat; stir in cup beer.
SERVE in bowls dusted w/ cayenne....or a swirl of Sriracha.