ALL OF THE BEANS.
Rich and hearty navy bean soup with veggies, garlic and cumin makes a perfect dinner on a chilly night.
In Dutch oven or large pot, fry the thick cut bacon until cooked and remove with slotted spoon to drain on paper towels.
Cook garlic, onion, carrots and celery in hot bacon drippings.
Add beans, chicken broth and chopped kale to vegetables.
3 cans of beans
Heat until simmering.
Add pepper, cumin, and crumbled bacon to soup mixture.
Garnish with optional shaved Parmesan.