8 oz. Hardwood Smoked 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) of Great Northern beans, drained and rinsed

salt and pepper

1 can (8 oz) tomato sauce

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.

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 for 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.

Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir it into the remaining soup. Add the tomato sauce and 3/4 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.