Start by chopping your veggies, peel and wash the carrots.

Chop onion, carrots, and celery into small dice.

Make a small herb bunch by tying the herb spears into one single bunch so they're easy to remove.

Heat a large stock pot over medium heat. Once hot, add your chopped bacon in a single layer.

Cook for 3 minutes flipping halfway through until both sides are golden and crisp.

Once the bacon is done, remove from the pan and set aside on a paper lined plate.

Reserve bacon drippings in the pot.

Add in garlic and sauté until fragrant.

Stir in chopped onion, carrots and celery, cook until veggies are beginning to caramelize.

Next add in the beans, broth, tomatoes, paprika, and your bay leaves & herb bunch.

Season with sea salt and pepper.

Cover and allow to simmer on low for about 20 minutes or until soup is thickened a bit.

Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.

Add crispy bacon and a dollop of yogurt on top.

Garnish with freshly chopped parsley and serve warm.

Enjoy!