Shelly's Recipe

OVERNIGHT BEAN SOUP

Category: Soups

1 lb dry small white beans
6 cups water
2 cups boiling water
2 large carrots, diced
3 ribs celery, diced
2 tsp chicken bouillon granules
1 bay leaf
1/2 tsp dry thyme and salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
1 envelope dry onion soup mix
Bacon, cooked and crumbled

Rinse beans and combine with water in a saucepan. Bring to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour or overnight.

Place beans and soaking water in a crock pot. Add 2 cups boiling water, and next 7 ingredients. Cover and cook on hi for 5 – 5 1/2 hours or on low for 10-11 hours, until beans are tender. Stir in parsley and soup mix. Cover and cook on high 10-15 minutes. Remove bay leaf. Garnish individual servings with bacon. Serves 6-8