Bean with Bacon Soup

    I am all about soup. The more soups I can try, the better, and this soup was brand new to my pallet.
   This recipe is an overnight recipe, so be prepared for that.



Ingredients
   1 lb of dried great northern beans
   4 cups of low sodium chicken broth
   1 lb of thick cut bacon
   1 onion, finely diced
   2 large carrots, finely diced
   2 celery stalks, finely diced
   4 garlic cloves, salted
   2 tbs of tomato paste
   2 bay leaves
   3 roma tomatoes



Directions
   1. Put the pound of beans in a large bowl, and cover them with at least 2 inches of water. Let them soak overnight.
   2. Drain the beans and place them in a large pot.
   3. Add the broth and 4 cups of water to the pot. Bring to a boil, then lower to a simmer.
   4.  Meanwhile, cook bacon in a large skillet. Once done, set bacon aside to drain and pour grease out of skillet.
   5. Once bacon has had time to drain, add to beans.
   6. Cook carrots, onion and celery in skillet used for bacon.
   7. Once soft, add garlic and tomato paste. Stir and let combine for about 2 minutes and salt and pepper.
   8. Add veggie mixture and bay leaves to beans.
   9. Cover pot and let simmer for an hour and half.
  10. Remove pot from heat and add tomatoes.
  11. Stir everything in together, and add parsley before serving.



Changes I Made!
    I did not salt this enough, and need to salt more, on every step.

This recipe is from The Pioneer Woman's: Come and Get It!