Kidney Bean Chowder - cooking recipe

Ingredients

1/4 lb bacon, cut into 1/2-inch pieces (freeze slightly to make this easier)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery (including some leaves)
1 tablespoon flour
1 (15 1/2 ounce) can red kidney beans, undrained
1/2 cup thinly sliced carrot
2 tablespoons chopped fresh parsley
1 bay leaf
1/8 teaspoon dried thyme, crumbled
2 cups beef broth
salt & freshly ground black pepper

Preparation

Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
Drain all but 3 tablespoons of fat from pan.
Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
Remove from heat and stir in flour.
Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
Bring to a boil over medium high heat.
Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
Ladle into bowls, garnish with reserved bacon and serve.