Cook bacon: Start by cooking the chopped bacon in a large soup pot over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the delicious fat in the pot.

Sauté vegetables: Add the diced onion, minced garlic, chopped carrots, and celery to the pot. Sauté until the onions are translucent, which should take about 5 minutes.

Add potatoes and broth: Stir in the chopped Yukon gold potatoes, then pour in the chicken or vegetable broth. Add the bay leaf, bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Incorporate beans: Now, add the drained white beans, pinto beans, and green beans to the mix. Simmer for another 10–15 minutes, or until all the vegetables are tender and colorful.

Season to perfection: Season the soup with salt and pepper to taste. Allow it to simmer for a few more minutes so the flavors can meld beautifully.

Finish and serve: Remove the bay leaf from the pot, then stir in the chopped parsley and the reserved bacon (saving a bit for garnish).

Garnish and enjoy: Serve hot, garnished with extra crispy bacon and a sprinkle of parsley on top.