Bacon and Bean Soup



INGREDIENTS:

3 sl Back bacon

3 Stalks celery, chopped

2 md carrots, chopped

1 md onion, chopped

1 c Chopped turnip

3 c beef broth

1 Bay leaf

1/2 ts Thyme

1 cn (19oz) kidney OR pinto beans, drained and rinsed

DIRECTIONS:

1. Prep time: 25 minutes.
  
1. When the vegetables are finely chopped it takes only
a short simmering time to develop and blend the flavors
of the bacon and assorted winter vegetables. The beans
add character and a heartiness that is satisfying. And
an added plus - the soup is better a day or two after
it is made. Store it in a covered container in the
refrigerator.
  
2. Cut bacon into thin slivers.  In a 12 cup saucepan,
combine bacon,celery, carrots, onion, turnip, beef
broth, bay leaf and thyme. Bring to a boil; reduce
heat, cover and simmer for 15 minutes or until
vegetables are tender. Add beans and continue to
simmer 5-10 minutes or until hot, and flavors are
blended. Remove the bay leaf and ladle into warm soup
tureen or soup bowls.

Serves 8



Bacon and Bean Soup