This recipe came from Real Simple magazine many years ago. John loves it! Sometimes I use 1 cup cubed ham instead of the bacon. We had this tonight with 90-minute rolls.
Bean and Bacon Soup
4 strips bacon
3/4 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
4 cloves garlic, minced
2 cans great Northern beans, drained
salt and pepper
In a soup pot, fry bacon until crisp. Remove from the pan, chop and set aside. Add carrot to pan drippings and cook 5 minutes. Add celery, onion and garlic and cook 3 minutes. Add beans and 2 c. water. Bring to a boil, cover and simmer on low 10 minutes. Mash some of the beans with a potato masher to thicken the soup. Season with salt and pepper, and stir in bacon.