Bean with Bacon and Celery Soup

I used to buy cream of celery soup and would mix it with bean with bacon soup.  We enjoy that soup combo but nothing beats homemade. This is a hearty soup, add a warm biscuit and you have lunch.  If you prefer you can add a little shredded cheese to each bowl before serving.

• 8 slices bacon, diced and fried. Set aside.
• 1/2 medium sized onion, finely minced 
• 1 cup diced carrots
• 2 cups diced celery
• 2 tablespoons flour
• 1/2 teaspoon garlic powder
• 3 1/2 cups chicken broth
• 2 cans (15 oz) navy beans, drained and rinsed
• 1/2 cup tomato sauce
• 3/4 of the fried bacon
• 1 cup 10% cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper 
• Parsley flakes/celery curls for garnish

1. Cook bacon in a skillet until browned and crispy. Transfer bacon to paper towel lined plate and set aside. 
2. Reserve 2 tablespoons of bacon fat in skillet after removing bacon, add onions, carrots, celery, and saute until vegetables are softened. Transfer sauteed vegetables to a soup pot.
3. Sprinkle flour and garlic powder over vegetables and stir. Add chicken broth and beans.
4. Bring soup to a boil then reduce to simmer until vegetables are done, stirring occasionally. Approximately 30 minutes.
5. Measure and remove 2 1/2 cups of the soup from the soup pot and puree. Add puree back into the rest of the soup in the pot. Stir in tomato sauce, 3/4 of the amount of fried bacon, and cream. Season with salt and pepper.
6. Serve hot, ladle into bowls and top with remaining 1/4 of the bacon and parsley flakes/celery curls as a garnish. 
7. Yield: 6 to 8 servings