A really good cold weather soup. Serve with saltines or homemade bread.
1 16 oz. package dried navy beans
1 lb. bacon
2 onion, diced
2 stalk celery, chopped
4 tsp. chicken bouillon
1 bay leaf
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. ground cloves
1 can (16 oz.) diced tomatoes
4 cups cold water
Place beans in a large pot with cold water to cover by at least 1 inch. Let sit covered overnight. In the morning drain and rinse. Set aside until ready to make the soup.
Cook the bacon to whatever texture you like and drain off all but 1/4 cup of the bacon grease and add this grease to a large soup pot or dutch oven. Coarsely chop the bacon.
Heat the bacon grease and add onion and celery; cook until soft. Add the bouillon, beans, bay leaf, salt & pepper and cloves. Bring to a boil, then lower to a simmer and simmer for 2 hours.Stir in the can of tomatoes with their juice and warm. Serve.