Navy Bean Soup - cooking recipe

Ingredients

2 (16 ounce) cans navy beans
2 slices bacon, left whole
2 stalks celery, chopped
1 large carrot, chopped
1 medium onion, chopped
1 garlic clove
1 (11 ounce) can chicken broth
morton's nature's seasoning or other all-purpose seasoning
salt
pepper
4 green onions, chopped

Preparation

In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
Add navy beans and chicken broth to the vegetables.
Simmer until heated through.
Add seasoning to taste.
Bring to a boil, then lower heat and simmer for 20 minutes or so.
If soup gets too thick, add more chicken broth.
Discard bacon.
Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
Diced ham may be substituted for bacon and left in the soup.