Title: Bacon and bean soup
 Categories: Soups
      Yield: 8 servings
 
      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
 
  Prep time: 25 minutes.
  
  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.
  
  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. Makes 8 servings.
  
  Origin: Light & Easy Choices Shared