Creamy White Bean Soup

 

• 1 1/2 cups navy beans (or other white beans) soaked overnight
• 5 cups water
• 2 bay leaves
• 1 tsp. sea salt
• 2 pieces naturally cured pastured bacon
• 1 leek, peeled and diced
• 2 new or red potatoes, diced
• 3 celery stalk, diced
• 2 carrots, diced
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1 tsp. Sea salt or to taste
• Black pepper (to taste)

Discard soaking water from beans and cook with 5 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer.  Cook 1 hour.  Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes.  Season with sea salt and black pepper to taste.