A quick and easy bean soup recipe for those cool fall night.

Chicken & Bacon Bean Soup

1 Rotisserie chicken, boned & chopped or two cans of chicken breasts, drained

4 slice of bacon, cut in about 2 inch pieces

1 pound pkg. of dried navy beans, soaked overnight & drained

1/2 onion, chopped

2 celery ribs, chopped

1 tsp. garlic

1/2 tsp oregano

1 bay leaf

2 quarts liquid, 1/2 each chicken broth and water or all chicken broth

salt & pepper to taste

1 carrot, chopped or grated (opt.)

1. Heat the 2 quarts of liquid to a boil.

2. Reduce heat to a simmer, add all other ingredients (except chicken). Place lid on cocked, not sealed.

3. Cook 2 hours (or more), stirring occasionally until beans are tender. You can add more liquid if it gets too dry.

4. Add chicken the last 30 minutes of cooking.

To make this recipe much quicker use canned navy beans.