Bean and Bacon Soup

Preheat oven to 400 degrees.  Cover a sheet pan with non-stick cooking spray, lay the bacon strips on the pan and bake for about 15-20 minutes, turning half way through the cooking time.  Be careful to check because you don’t want the bacon to burn. When the bacon is cooked, let it cool and then crumble in small pieces.  Set aside.

Spray a large non stick pot with cooking spray and add the carrots, celery and onions to the pan and sauté for about 6-7 minutes, until the vegetables start getting soft; add the garlic and sauté for an additional minute, stirring constantly. Season with salt and pepper.

Add 2 cans of the beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

Remove the bay leaf. With a slotted spoon take out most of the vegetables and add to a blender or food processor.  Pour in a bit of the soup liquid.  Puree until smooth and add the mixture back into the pot. Add half of the beans from the 3rd can to the blender or food processor, also with some of the soup liquid and blend until smooth. Add the mixture to the pot along with the rest of the whole beans. Taste and re-season with salt and pepper, if needed.  Ladle into soup bowls and add crumbled bacon.

Enjoy!