It's getting colder and colder so more soups are on the menu. Here's and easy bean and bacon one... Makes almost 4 quarts 3/4 pound dry Great Northern white beans 6 slices bacon, diced 1 large onion, coarsely chopped 1 carrot, coarsely chopped 1 stalk celery, coarsely chopped 2 cloves garlic 2 Tbl sweet Hungarian paprika 1/2 tsp crushed red pepper flakes 7 cups chicken broth Salt and pepper to taste Soak the beans overnight in water. Drain and rinse and then cover them in fresh water and simmer them until done, about 45 minutes. Saute the diced bacon in a Dutch oven or soup pot until the fat is rendered and the bacon just starts to crisp. Place the onion, carrot, celery and garlic in a food processor and process until everything is finely chopped. Add the vegetable mixture along with the paprika and crushed red pepper to the pot of bacon and sauté for 5 to 10 minutes. Add the beans and chicken broth to the pot, bring up to a boil and then simmer for about 15 minutes. Remove about 1 to 1 1/2 cups of the beans to a shallow bowl and mash them thoroughly with a fork. Return the mixture to the pot and simmer the soup for about 10 more minutes. Taste and add salt and pepper if you like.