Step 1

On medium high heat in frying pan crisp the bacon with oil for 2 minutes, then add onion and continue to cookuntil onion gets caramelized. Transfer to slow cooker pot.

Step 2

Then flour the meat and caramelize it on one side in the same frying pan.

Step 3

Add the meat to slow cooker pot and add beans with juices, chopped celery ribs, thyme leaves, Worcestershire sauce, cayenne pepper, salt, pepper and cover with water, add leek tops on top.

Step 4

Pop the lid on and plug on high setting for 8 hours. Throw away leek tops when the soup is done. Serve with hearty rye bread and enjoy!