Bean-And-Bacon Soup

Ingredients

• 8 slices bacon 
• 1  bay leaf 
• 2.5 cups carrots chopped
• 1.5 cups celery chopped
• 1 pound navy beans dried
• 1 teaspoon thyme leaves dried
• 29 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon garlic minced
• 3 cups onion chopped
• 0.3 teaspoon pepper 
• 1 teaspoon salt 
• 3 cups water 

Equipment

• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water; bring to a boil, and cook, uncovered, 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Drain beans, and set aside.
4. Cook bacon in Dutch oven over medium- high heat until crisp.
5. Remove bacon, reserving 2 teaspoons drippings in pan.
6. Add onion, carrot, celery, and garlic to drippings in pan; saut 10 minutes or until tender.
7. Add beans. Stir in chicken broth and remaining 5 ingredients. Crumble 6 slices bacon into soup. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Cool 10 minutes. Discard bay leaf.
8. Place 6 cups soup in a blender; process at low speed until smooth. Stir pureed soup into remaining soup in pan. Cook over medium heat, stirring occasionally, until heated. Ladle into bowls. Crumble remaining 2 slices bacon, and sprinkle evenly over soup.