Ingredients
1 pound Dry Great Northern/Navy beans
8 ounces Bacon - cut into 1/2 inch pieces
2 cups Onion - chopped (1 large)
3/4 cup Celery - chopped (2 ribs)
3/4 cup Carrot - chopped (1 large)
3 cloves Garlic - minced
6 cups Chicken stock
2 sprigs Bay leaves
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
3 tablespoons Tomato paste
1/2 teaspoon Paprika
Preparation
Drain beans and pick over
In medium dutch oven, cook bacon over med/high heat until just crisp. Remove and drain - set aside but keep fat.
Lower heat to low, saute onion, celery, and carrot covered for 10-12 minuntes until just soft.
Add garlic and cook for 1 more minute.
Add beans, bacon, and spices. Increase heat to high and bring to boil. Then lower to a bare simmer, cover partially, and cook until beans are tender and creamy…about 1 hour
Stir in tomato paste and paprika and cook until paste is cooked through - about 5 minutes
Remove bay leaves. Using immersion blender, puree soup to desired consistency. You don’t want it to be perfectly smooth.
