Bean and Bacon Soup

By RedZinger

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

Details

Adapted from cdkitchen.com

Preparation

Step 1

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. Serve with hot cornbread and honey.