Great Northern Bean Soup

1/2 pound bacon, diced

1 onion (1/2 lb.) peeled and diced

3/4 cup diced celery

1 carrot (1/4 lb.) peeled and diced

2 cloves garlic, minced

2 Tbsp dried oregano

1 Tbsp minced fresh jalapeno chili

2 quarts fat-skimmed chicken broth

1 1/2 cups beer (12-oz)

3/4 tsp coarsely ground pepper

2 tsp Worcestershire sauce

6 cups drained canned or cooked Great Northern or other small white beans

1/4 cup chopped fresh cilantro

salt

In a 5 to 6-quart pan over medium-high heat; frequently stir bacon until almost crisp, 10 to 12 minutes. Discard all but about 2 Tbsp fat. Add onion, celery, carrot and garlic.

Stir often until vegetables are limp, about 15 minutes. Add oregano, chili, broth, beer, pepper, Worcestershire sauce and beans.

Bring to a boil, cover, and simmer to blend flavors, 20 to 30 minutes. Add cilantro, then salt to taste.

Makes 6 to 8 servings.