Bean Soup - cooking recipe

Ingredients

1/2 to 1 lb. dry beans
2 strips bacon
1 small onion, chopped fine
1 stalk celery, chopped fine
1 small potato
1 carrot
2 cans chicken broth
1 tsp. chicken bouillon
pepper

Preparation

Soak beans overnight, then drain and rinse.
In your soup pot, fry bacon, then discard.
Saute onions and celery.
Then add chicken broth.
Grate potato and carrot into the broth.
Add bouillon and pepper.
Add beans and water to fill up your pot to where you want it.
Bring to a boil.
Let it boil for at least 15 minutes, then turn heat down.
Cover, then simmer until done (2 to 3 hours).
Navy, Northern or pinto beans will do; can be mixed, also.