1 pound Great Northern beans
1.5 quarts water
1/2 pound green beans
2 chopped celery ribs
2 cubed carrots
1 sliced leek
1 chopped yellow onion
1/4 cup parsley, chopped
3/4 pound potatoes, cubed
1 tbsp dried marjoram
1 tbsp dried thyme
2 bay leaves
4 tbsp unsalted butter
4 tbsp flour
2 tsp salt
2 cloves of crushed garlic
1/2 tsp black pepper
1/3 cup flat-leaf parsley
 
Soak the beans overnight, then drain.
Fry the bacon.
Add 1.5 quarts of water and bacon, simmer covered for 1 hour.
Add green beans, celery, carrots, leek, parsley, potatoes, marjoram, thyme amd bay leaves then simmer for another hour.
Melt butter, blend in flour and brown on low to make roux, stir occasionally. (Takes 30-60 minutes) Toss in crushed garlic, stir quickly then blend a little of the soup in. Add salt and pepper, then add this to soup.
Cook uncovered for 10 minutes
Mix in the parsley, remove the bay leaves, taste for salt and pepper.
It's done. Serve it with bread or pasta or whatever.