A comforting and flavorful soup perfect for any day.
Dice the smoked bacon into small pieces.
Use a sharp knife to make dicing the bacon easier and more precise.
Heat a heavy pot over medium heat and cook the bacon until crispy.
Stir occasionally to ensure even cooking and prevent sticking.
Chop the yellow onion and celery sticks into small pieces.
Cut the vegetables into uniform sizes for even cooking.
Add the chopped onion and celery to the pot with the bacon and cook until softened.
Stir frequently to prevent the vegetables from browning too much.
Drain and rinse the canned beans.
Rinsing the beans removes excess sodium and improves flavor.
Add the beans and chicken broth to the pot, stirring to combine.
Ensure the beans are fully submerged in the broth for even cooking.
Simmer the soup over low heat for 20 minutes.
Cover the pot partially to retain heat while allowing some steam to escape.
Season the soup with freshly ground pepper to taste.
Taste the soup before adding pepper to adjust the seasoning to your preference.
Serve the soup warm in bowls.
Garnish with a sprinkle of fresh herbs like parsley for added color and flavor.
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