Campbell`s Bean & Bacon Soup
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Serves/Makes: 4
Ready in: > 5 hrs
- 2 cups dried navy beans
- 6 strips fried bacon, crumbled
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium onion, finely diced
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 4 ounces tomato paste
- 1 dash crushed red pepper flakes
- 4 cups water
- 2 cups ham stock
- 1 tablespoon wine vinegar
- 3 drops liquid smoke, more if desired
- salt and pepper, to taste
Soak the beans in water overnight. Drain well. Combine the soaked beans, bacon, carrots, celery, onion, thyme, garlic, tomato paste, crushed red pepper, water, and stock in a Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a low simmer. Simmer for 3 hours or until the beans are tender. Remove 1-2 cups of the soup and place in blender. Open the feed tube in the lid of the blender to let steam release. Puree until smooth then return to the pot. Stir in the wine vinegar and liquid smoke. Mix well. Season to taste with salt and pepper. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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