6 slices turkey bacon, diced
1 Tbs vegetable oil for crisping bacon
1 cup peeled, diced carrot
1 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced
1/2 tsp dried thyme
2 Tbs vegetable oil for cooking vegetables
4 cups chicken broth
3 drained 15-ounce cans white beans (such as navy or great Northern)
1/3 cup chopped green onion or rough parsley (optional)
black pepper to taste (and salt if needed)
Cut all the vegetables you need before heading to the stove and then add a splash of vegetable oil to a heavy bottomed soup pot and crisp up 6 diced slices of turkey bacon.
Take the crispy bacon out of the pan, add another splash of vegetable oil to the pot and add about 1 cup diced, peeled carrot, about 1 cup diced onion, 1/2 cup diced celery, 2 minced cloves of garlic and add a sprinkling of dried thyme.
While you're keeping your eye on the vegetables and stirring them around occasionally, take a minute to drain three 15-ounce cans of navy beans.
Once the onions are translucent, add 4 cups chicken broth and add the drained white beans, stir those in, and bring it up to a simmer.
Then adjust the heat on that so it's gently simmering along for 10 - 15 minutes.
At that point you could use a potato masher to gently mash the beans up a little bit, or use a hand blender to give it a somewhat smooth, somewhat chunky consistency.
Then fold in the crispy bacon and an optional handful of chopped green onion and season it to taste with a little salt if it needs it and a good crack of black pepper and it's good to go.