Scott's Recipe

Soup - Bean & Bacon

Category: Chili, Chowders, Soups & Stews

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 tsp dried thyme
2 cloves garlic, minced
4 oz tomato paste
1 dash red pepper flakes
6 cups water, more if needed
2 cups ham stock, if available, decrease water
1 Tbsp wine vinegar
3 drops liquid smoke, optional
salt and pepper, to taste
Soak beans overnight and discard water.


1. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours).
2. Puree 2 - 3 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste.
3. Serve with hot cornbread and honey.

Note: Substituting 1 or 2 cups of ham stock for 1 or 2 cups of water gives this soup an extra depth of flavor