4 slices bacon
2 tubes (16 oz. each) ground pork sausage
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can white beans, drained
1 (16 oz.) can diced carrots, drained
1 (16 oz.) can stewed tomatoes
1 clove garlic, minced
1 tbsp. dried parsley flakes

Cook bacon in Dutch oven until crisp. Remove and drain on paper towels. Add sausage to skillet and cook over medium heat, stirring with fork as it browns. Pour off drippings. Add remaining ingredients and cook over low heat 15 minutes or longer until flavors blend. Top with bacon. Serve in soup bowls. Serves 8.