Ingredients
8
slices bacon, cut into pieces
1
cup chopped celery
1/2
cup chopped carrot
1/4
cup sliced green onions
2
(15.5-oz.) cans navy beans, drained, rinsed
2
cups chicken broth
1
cup water
Preparation
Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon from saucepan; drain on paper towels.
Reserve 2 tablespoons bacon drippings in saucepan. Add celery, carrot and green onions; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
Stir in all remaining ingredients. Reduce heat to low; simmer 5 minutes. Stir in bacon.
