Ingredients:

1 lb. dry great northern white beans

3/4 lb. bacon, chopped

1 large onion, chopped

2 ribs celery, chopped

1 large carrot, chopped

1 tbsp. garlic, minced

6 cups chicken stock

2 bay leaves

1 tbsp. fresh thyme

2 1/2 tsps. salt or to taste

1/4 tsp. black pepper or to taste

3 tbsps. tomato paste

1/2 tsp. paprika

Directions:

1. In a large bowl cover beans with water and let soak overnight.

2. Next day drain beans. In a large heavy pot fry bacon until crisp. Remove bacon from pot to a paper towel, set aside about 2 slices worth for garnish. In the bacon fat add onion, celery and carrots and simmer for about 15 minutes or until tender. Add garlic and cook another minute or so.

3. Add beans and stock to pot. Toss most of the bacon back into pot. Add bay leaves, thyme, salt and pepper to pot. Bring to a boil then turn down and let simmer for about an hour or so, or until beans are tender. Stir in tomato paste and paprika. Simmer for about 10 minutes or so.

4. Remove bay leaves, then puree half of the soup for a creamy texture. Add creamy soup back into the rest of the soup and stir in well. Taste the soup. Add more salt and pepper if necessary. Garnish with last of the fried bacon and serve. Serves 6 to 8

Bon Appetit!