Bacon Bean Soup

3 slices back bacon
3 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 cup chopped turnip
3 cups beef broth
1 bay leaf
1/2 teaspoon thyme
1 can (19ounce) kidney or pinto beans, drained


When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus the soup is better a day or two after it is made. Store it in a covered container in the refrigerator. Cut bacon into thin slivers. In a 12-cup saucepan, combine bacon, celery, carrots, onion, turnip, beef broth, bay leaf and thyme. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer for 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls.