1. Prep the Beans: Start by soaking the dried beans overnight or using the quick soak method. This helps ensure the beans cook evenly and become tender. Drain and rinse the beans before adding them to the soup.

2. Cook the Bacon: In a large pot, cook the bacon until it’s crispy. Remove the bacon from the pot and set it aside, leaving some of the bacon fat in the pot.

3. Sauté the Veggies: Add the onion, carrots, and celery to the pot with the bacon fat. Cook until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

4. Add the Beans and Broth: Pour in the chicken broth and add the soaked beans, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 1-1.5 hours, or until the beans are tender.

5. Finish the Soup: Chop the cooked bacon and stir it into the soup. Adjust the seasoning as needed, adding more salt and pepper to taste.

6. Serve and Enjoy: Ladle the Bean with Bacon Soup into bowls and savor the comforting, flavor-packed goodness.