Butter Bean Bacon Soup

INGREDIENTS
2          slices thick cut bacon or 4 slices thinner cut
1          medium onion, diced
1          cup sliced leeks, white and medium green parts
1          cup diced celery (about 2 stalks)
½         cup diced roasted red bell pepper
1 ½      cups low sodium chicken broth
1          can (15 ounce) butter beans, rinsed and drained
1          teaspoon dried thyme
1          teaspoon dried tarragon

METHOD
Cut some of the meatier portions out of the bacon, chop to ¼ inch and set aside. Cut the remainder of the bacon into ½ inch squares and place into a medium sauce pan. Cook over medium heat until crisp, about 5 to 6 minutes, and remove to paper towels to drain. Add the set-aside bacon meat to the pan and cook until crisp, about 5 to 6 minutes. Set this aside on paper towels also, separate from the other portion.

Discard into the garbage all but 2 tablespoons of bacon fat. Add the onion, leek and celery and cook over medium-high heat until the vegetables are well softened. Add the first portion of bacon (large cut), the bell pepper, broth, butter beans and spices. Cook over medium heat for 10 minutes to blend the flavors well. Working in batches if necessary, remove to a blender or food processor and process to a fine puree. Serve immediately in 4 ounce portions, adding a few bits of bacon as a garnish. Will provide 4 to 6 servings