Description

Canned bean with bacon soup is pretty good, but why settle for pretty good when it could be fabulous? It is made with dry navy beans, but they don't need to be pre-soaked in advance. They will cook and soften as the soup cooks. Serve it with crusty bread

Ingredients

• 4 bacon slices, diced into 1/4 inch pieces or more, if desired
• 1/3 c. diced onion
• 1 c. finely diced carrot, about 1/4 inch dice
• 4 c. chicken stock/broth
• 2 c. water
• bay leaf
• 1 c. dried navy beans
• 3 T. tomato paste
• 1-2 drops Liquid Smoke, optional
• salt and pepper, to taste
• 2 T. cornstarch or arrowroot starch, mixed with 2 T. water, to thicken, optional

Steps

1. In a large, heavy bottomed pot over medium heat, cook bacon until almost crisp. Remove 1/2 of the bacon to a bowl; discard all but 1 T. bacon fat from the pot. Reserve the bacon in the bowl in the refrigerator until needed.
2. Add the onion and carrot to the pot; cook, stirring, until onions are tender. Add the water stock/broth, dried beans and a bay leaf. Bring to a boil over high heat, stirring regularly; immediately reduce heat to low; cover; simmer for 90 minutes.
3. After 90 minutes, start testing doneness of beans by taking a bite of one; continue simmering, covered, as necessary until beans are tender, testing every 15 minutes.