8 oz bacon, diced
1/2 onion, diced
1 cup carrots, diced
1 cup celery, diced
2-3 cloves garlic, minced
4 cups low sodium chicken broth
3 cans Great Northern Beans, drained & rinsed
8 oz can tomato sauce
S&P as desired
Instructions:
1. Get out your cast iron dutch oven, or a big stock pot...cook the diced bacon until crispy. Remove the bacon pieces and lay on paper towel, keeping the grease in the pot.
2. Cook the carrots, onion and celery in the bacon grease on medium heat for about 5 minutes; add in the garlic for another minute. Stir in the chicken broth and beans; bring to a boil and then reduce the heat to low and simmer for 1 hour.
3. Remove half the soup and put in a blender, blending until smooth. Return the mix back to the soup, add in the tomato sauce and most of bacon. Add salt and pepper to taste and let all simmer for a few more minutes. When serving, sprinkle any remaining bacon on top...to make it look purdy :)