Bean and Bacon Soup

Difficulty: Easy Prep Time: 60 Total Time: 180
1 lb dried navy beans
8 cups water
1 lb bacon
2 onions, finely chopped
2 stalks celery, finely chopped
5 tsp dried chicken bouillon
4 cups water
2 bay leaves
1/2 tsp ground black pepper
1/8 tsp ground cloves
1 (16 oz) can diced tomatoes

In a large pot, add beans and 8 cups of water. Bring to a boil, then remove from heat and let sit for one hour. Drain beans and set aside. In the same large pot, cook the bacon until crispy; remove and coarsely chop the bacon, and set it aside. Add onions and celery to the bacon grease in the pot and sauté until soft. Add chicken bouillon, 4 cups of water, drained beans, bay leaves, pepper, cloves, bacon and the can of tomatoes with juice. Simmer for 2 hours until thickened slightly and beans are tender. Remove bay leaves before serving. Serves 6.