Kidney Bean Chowder

• 1/4 lb bacon, cut into 1/2-inch pieces (freeze slightly to make this easier)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery (including some leaves)
• 1 tablespoon flour
• 1 (15 1/2 ounce) can red kidney beans, undrained
• 1/2 cup thinly sliced carrot
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 1/8 teaspoon dried thyme, crumbled
• 2 cups beef broth
• salt & freshly ground black pepper

1. Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
2. Drain all but 3 tablespoons of fat from pan.
3. Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
4. Remove from heat and stir in flour.
5. Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
6. Bring to a boil over medium high heat.
7. Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
8. Ladle into bowls, garnish with reserved bacon and serve.

bacon, onion, green bell pepper, celery, flour, red kidney beans, carrot, parsley, bay leaf, thyme, beef broth, salt

Taken from www.food.com/recipe/kidney-bean-chowder-334661 (may not work)