Bacon & Bean Soup


4 strips of thick bacon or 6 regular cut
1 large carrot, sliced
2 stalks of celery, sliced
1 medium onion, chopped
1 large red skin potato cubed
1 15 oz can of white navy beans, rinsed
1 tbl of vegetable oil
2 tsp of salt or to taste
1/2 tsp freshly ground black pepper
6 cups of warm water or 3 cups water along with 3 of cups chicken broth  
1/4 cup of uncooked wild rice

Step 1
Cut bacon into 1/2 inch slices. In a large heated Dutch oven or saucepan, add 1 tbl of vegetable oil and fry the
bacon until slightly crisp. Remove and set aside leaving the drippings.

Step 2
Over medium heat, add the onion to the pan drippings in the pot and sauté for 5 minutes. Add the celery, potato
and carrot along with 1 tsp of salt and pepper, stirring well and cooking until tender. Add the 2 cups of the warm
water slowly and stirring it into a rich broth bringing it to a boil. Add the rest of the liquid bringing it to a boil then
add drained beans and cooked bacon along with the other tsp of salt. Stir, cover and reduce heat to low. Let
simmer for 20 to 30 minutes.

Step 3
In a separate pot, boil 1 qt of water and cook the wild rice till tender according to product instructions. Drain well
and add it to soup. Stir, cover and simmer for 5
minutes and serve. Serves 4