Great Northern Bean Soup

• 1/2 pound bacon, diced
• 1 onion (1/2 lb.), peeled and diced
• 3/4 cup diced celery
• 1 carrot (1/4 lb.), peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon minced fresh jalapeno chili
• 2 quarts fat-skimmed chicken broth
• 1 1/2 cups beer (12 oz.)
• 3/4 teaspoon coarse-ground pepper
• 2 teaspoons Worcestershire
• 6 cups drained canned or cooked Great Northern or other small white beans
• 1/4 cup chopped fresh cilantro
• Salt

1. In a 5- to 6-quart pan over medium-high heat, frequently stir bacon until almost crisp, 10 to 12 minutes. Discard all but about 2 tablespoons fat. Add onion, celery, carrot, and garlic.
2. Stir often until vegetables are limp, about 15 minutes. Add oregano, chili, broth, beer, pepper, Worcestershire, and beans. Bring to a boil, cover, and simmer to blend flavors, 20 to 30 minutes. Add cilantro, then salt to taste.

bacon, onion, celery, carrot, garlic, oregano, fresh jalapeufo chili, chicken broth, beer, coarseground pepper, worcestershire, white beans, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/great-northern-bean-soup (may not work)