I made this last winter and really liked it.
From Rachael Ray's Comfort Foods cookbook.
Ingredients:
1 Tbl. evoo or other vegetable oil (once around the pan)
6 slices lean bacon, chopped (center cut or hearty thick style)
2 medium white potatoes, peeled and diced
1 medium onion, chopped
2 stalks celery from the heart of the stalk, chopped
2 carrots, peeled and chopped
2 bay leaves, fresh or dried
3 or 4 pinches cayenne pepper
3 cans (15oz each) Great Northern white beans, drained
1 quart (32oz) chicken broth
1/2 cup smoky barbecue sauce
Coarse black pepper, to taste
Oyster crackers or seasoned croutons, to garnish
Directions:
Heat oil in deep pot over medium-high heat. Add bacon and cook 3 to 5 minutes to brown, stirring frequently. Add potatoes and cook 3 minutes more. Add onion, celery, carrots, bay leaves and cayenne. Reduce heat to medium. Cover pot and cook 5 minutes, stirring occasionally.
Add beans, chicken broth, and barbecue sauce. Bring soup to a boil, reduce heat, and simmer til potatoes are tender. Season with black pepper to taste. Sprinkle soup wtih oyster crackers or croutons to garnish.