Bean and Bacon Soup Recipe

From GroupRecipes.com
Ingredients

1 lb. dried small white beans
6 cups of water
8 slices bacon, cut into 1" pieces
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
1 clove minced garlic
1 tsp. Italian herb seasoning
Substitute with 1 tsp of mix of 1/4 tsp Oregano, Majarom, Basil, Rosemary, Thyme, Sage

Salt and pepper to taste

Directions

Soak the beans in water overnight.
Drain the water from the beans and place in slow cooker. Add six cups fresh water.
Cook bacon pieces until done, but not too crispy. Remove from pan with slotted spoon and drain on paper towels. Add drained bacon to slow cooker.
Add remaining ingredients. Cover and cook on low for 8 to 10 hours or until beans are tender.
Remove three cups of beans with a slotted spoon. Mash (I used a potato masher) or puree in food processor according to the texture you like. Return mashed beans to slow cooker. Cook for 30 minutes more to rewarm mashed beans.
I served the soup in a bread bowl made from a small round loaf of sourdough bread.