Bean and Bacon Soup

This was so yummy and creamy for being a non dairy soup! And as always the leftovers were even better! 

• 8 oz. smokey bacon, diced 
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• salt and pepper
• 1 can (8 oz) tomato sauce

1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
2. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour (I only let it simmer for about 30 minutes and it was fine)
3. Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon. Note - make sure to taste it before serving! I was surprised how much more salt I needed to add considering the bacon is pretty salty but it definitely needed it!