Bean and Bacon Soup

Ingredients

• 4 strips bacon
• 1 large carrot, chopped
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 2- 15 1/2 oz. cans Great Northern beans, drained
• 2 T. fresh parsley, chopped
• salt and black pepper, to taste

Steps

1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Place on a paper towel to drain. Cool, then break into pieces.
2. Cook chopped carrot in the saucepan with the bacon drippings over medium heat, and cook for 5 minutes, then add celery, onion, and garlic, stir and cook for 3 minutes. Add beans and 2 cups water. Bring to a boil and cover, then reduce heat to low. Let simmer for 10 minutes.
3. Remove the cover and partially mash the bean mixture until it thickens slightly. Stir in the parsley, 1¼ teaspoons salt, ½ teaspoon pepper, and bacon.