Welcoming October with Bean and Bacon Soup, Salad Greens, and Crusty, Fresh Bread:

Bean and Bacon Soup
1 pound Navy Beans, soaked overnight
1 pound bacon, baked, then chopped
4 cups (more or less) chicken broth/stock
Filtered water
3 large carrots, peeled and diced
3 large celery, diced
2 TB onion powder
4 cloves garlic, crushed
parsley, salt, pepper, to taste

Clean, rinse, and soak beans in crockpot 8 hours or overnight. Drain.
Bake and drain bacon on paper towels, chop.
Add bacon to crockpot with beans. Add carrots, celery, onion powder (or a whole onion chopped), crushed garlic, and chicken stock. Add water til just under the rim of the crock.

Crockpot on low for 10-12 hours. Season and add parsley(up to two TB dried would work, I think).

This smells amazing and is a wonderful weekend meal to cook overnight for a relaxed Sabbath dinner that still feels special with salad and bread.

I rinsed and soaked the beans early Saturday morning and then late Saturday evening, loaded my crockpot. I woke up in the wee hours murmuring to Todd about the amazing smells filling the house.

All the children kept saying it smelled like Christmas. Love.
This is because there was a strong association with our Christmas Eve Shepherd’s Meal which includes a Potato Soup garnished with Bacon. It did smell like Christmas.

I tossed a salad in our favorite Good Seasons Italian Dressing and had my tall son load our bread machine for a perfect crusty loaf.

Welcome fall. I, for one, am very glad to greet you.