Well, I enjoy onions in my navy bean soup, but a couple of my friends don’t like onions at all. So, since I’m making this soup for all of us to enjoy. So, at these times I usually substitute scallions for onions, but this week there was a sale on leeks at Cross Island Fruits and Vegetables. So… compromises being compromises…
Here’s what you’ll need:
- 1 bag of navy beans
- 4 rashers of thick cut bacon diced
- 3 ribs of celery diced
- 2 large carrots diced
- 2 large leeks
Soak the beans overnight in slightly salted water.
The following day, drain the beans. In a large stock pot brown the bacon. Once well browned, deglaze the pot with water. Now add the beans and cover with water, sprinkling a bit of salt. Bring the beans to a boil and cook an hour or so. Then add the diced vegetables and cook another half hour till tender.
Now, here’s where te previous posts about biscuits comes in. Take a biscuit, day old preferred, and put it in a bowl, then ladle the soup over the biscuit. Yum-o to steal a phrase.