Creamy Navy Bean and Bacon Soup Recipe

An old classic using navy beans, carrots, chicken stock, half and half and of course, lots of bacon.

Instructions

1. In a large saucepan, cover beans with 2 inches cold water; heat to a boil, cook uncovered for 2 minutes
2. Remove from heat and let stand, covered, for 1 hour; drain
3. In a large saucepan, add the beans, carrots, onion, celery, garlic, oregano, basil and rosemary
4. Heat to a boil, reduce heat and simmer, covered until beans are tender, 45-60 minutes
5. Process about 2-cups of soup mixture in food processor or blender until smooth; return to saucepan
6. Add half & half and heat to simmer
7. Season with salt & pepper to taste
8. Serve in bowls and sprinkle with bacon

Makes 6-8 servings