Bacon and Bean Soup

Ingredients:

• 3 slices Back bacon
• 3 Stalks celery -- chopped
• 2 medium Carrots -- chopped
• 1 medium Onion -- chopped
• 1 cup Chopped turnip
• 3 cups Beef broth
• 1 Bay leaf
• 1/2 teaspoon Thyme
• 1 can (19oz) kidney OR pinto -- beans, drained

Preparation:

• 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.