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Campbell's Bean with Bacon Soup

Course Soup

Ingredients

  • 2 cups navy beans -- soaked overnight
  • 6 strips crispy fried bacon -- minced
  • 3 medium carrots -- minced
  • 3 medium celery stalks -- minced
  • 1 medium onion -- minced
  • 1/2 teaspoon thyme
  • 2 cloves garlic -- minced
  • 4 ounces tomato paste
  • 1 dash red pepper flakes
  • 6 cups water more if needed
  • 2 cups ham stock if available -- decrease water
  • 1 tablespoon wine vinegar
  • few drops liquid Barbecue Smoke® -- optional
  • salt and pepper -- to taste

Instructions

  • Soak beans overnight and discard water. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours) .(substituting 1 or 2 cups of ham stock for 1 or 2 cups of water gives this soup an extra depth of flavor)
  • Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste.

Notes

September 2008