Bean and Bacon Soup

In a large bowl, soak the beans overnight in water to cover by 3 inches. Drain. In a large saucepan, combine the beans with enough water to cover by 3 inches. Make a bouquet garni: Put the rosemary, bay leaf, and peppercorns on a small price of cheesecloth, tie with kitchen string, and put into the pot. Bring to boil over medium-high heat, skimming off any froth that rises to the surface. Reduce the heat to medium-low, partially cover, and simmmer for one hour, or until the beans are just tender. Remove from heat and stir in 2 teaspoons salt. Cover and set aside for 30 minutes. Meanwhile, cook the bacon in a large pot over medium heat until crisp and browned. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour off all but the 1 tbls. of the fat from the pot. Add the carrots, onion, and celery to the pot. Cook over medium-high heat, stirring often, for 3 to 5 minutes, until the onion is softened. Add the tomato and cook for 2 minutes. Drain the beans, discarding the bouquet garni, and add to the vegies. Pour in the stock, increase the heat to high, and bring to a boil. Reduce the heat to medium. Cover and cook for 10 minutes, or until the flvors have blended. In a food processor or blender, puree the soup in batches. Pour the puree thru a strainer set over a large saucepan. Bring the soup to a simmer over medium heat and season with salt and pepper. Ladle into large bowls and sprinkle with the bacon.