Bacon, just drippings for flavor
1 c. carrots
1 c. onion
1 c. celery
2 tbsp. garlic
1/2 gallon chicken stock
2 c. or so navy beans
Salt & pepper

1. Dice the carrots, onion and celery, small.

2. Chop the garlic fine.

3. Cook the veggies and garlic in butter and the bacon drippings until tender.

4. Add beans and coat with oil in pan.

5. Add stock and cook until beans are tender.

6. Season with salt and pepper.