Campbell’s Copycat Bean with Bacon Soup
Ingredients
2 cups dried navy beans, soaked overnight
6 slices uncooked bacon, diced
3 small carrots, minced
3 stalks celery, minced
1 onion, minced
1/2 teaspoon thyme
2-4 garlic cloves, minced
1 (4 ounce) can tomato paste
1 dash dried red pepper flakes
6-8 cups water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
1 teaspoon red wine vinegar
3 drops hickory flavored liquid smoke
salt and pepper to taste
Directions
Soak beans overnight and discard water.
Place all ingredients EXCEPT red wine vinegar, liquid smoke, salt and pepper in a large kettle.
Simmer until beans are tender-around 3 hours.
Puree 2 cups of soup and return to pot.
Add wine vinegar and liquid smoke.
Mix well.
Season with salt and pepper to taste.