Bean, Bacon and Pepper Soup

In a large pot over medium high heat saute the bacon until crisp. Drain the fat leaving about 2 tablespoons in the pot. Crumble the bacon reserving for later for garnish. Add the onions carrots red bell pepper celery and garlic to the pot and saute in the bacon fat for 10 minutes.

Stir in the sugar ground black pepper cayenne pepper garlic powder onion powder bay leaf thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)

Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes or until all vegetables are tender.

In a food processor or blender puree 3 cups of soup at a time adjusting seasoning if necessary. Return all pureed soup to the pot stir in the parsley and crumbled bacon and simmer for 10 more minutes.