Hearty Bean and Bacon Soup

Instructions

1. 1

   Soak the dried navy beans in water for 1 hour, then drain and rinse them.

2. 2

   In a large pot, combine the soaked beans, chicken broth, parsley, bay leaves, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.

3. 3

   Add the chopped onion, carrot, and celery to the pot. Cover and simmer for 20-25 minutes, until the vegetables and beans are tender.

4. 4

   Stir in the crumbled bacon and discard the bay leaves before serving.