1/4 lb. bacon, cut into 1/2 inch pieces
1/2 c. chopped onion
1/2 c. green pepper, chopped
1/2 c. chopped celery, including leaves
1 tbsp. flour
1 (15 1/2 oz.) can red kidney beans, undrained
1/2 c. thinly sliced carrots
2 tbsp. chopped parsley
1 bay leaf
1/8 tsp. dry thyme, crumbled
2 beef bouillon cubes
2 c. water
Salt and pepper

Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp. Remove and set aside. Drain all but 3 tablespoons fat from pan. Add onion, green pepper and celery to pan and saute over medium-high until soft, about 5 minutes. Remove from heat and stir in flour. Add beans, carrots, parsley, bay leaf, thyme, bouillon and water and blend well. Bring to boil over medium-high heat. Reduce heat and cover. Simmer 40 minutes. Season to taste with salt and pepper. Garnish with reserved bacon, or if desired, add bacon to soup when ready to serve.