How to make bean soup

1. Clean and sort the dried navy beans. Place the beans in a large bowl with water to cover and soak for 3 hours.
2. In a large stock pot over medium heat, combine the navy beans and the chicken stock and allow to simmer.
3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the chopped carrots and the chopped onion and saute for 10 minutes, or until onion is caramelized.
4. Add the carrot and onion mixture to the pot.
5. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot.
6. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.