Serves: 5
Total Calories: 156
Rinse the beans, place in a Crock-Pot, and add 2 quarts cold water. Add bacon, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and add water as needed to cover the beans by 2 inches. Cook on low heat for 8 to 12 hours. Add salt, to taste, continue cooking until the beans are tender but not too mushy. (I personally like the beans more on the mushy side.)
This White Bean Soup recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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