Almost Campbell's Bean Bacon Soup
2 Cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 Teaspoon thyme
2 To 4 cloves garlic, minced
4 oz. can tomato paste
dash of dried red pepper flakes
6 to 8 cups water (substituting 1 or 2 cups of ham stock for 1 or 2 cups of
water gives this soup an extra depth of flavor)
1 Tablespoon wine vinegar
few drops liquid smoke
salt and pepper to taste
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). 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.