Secret Recipes

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Campbell's Bean and 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 tsp thyme
  • 2 to 4 cloves garlic, minced
  • 1 (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 Tbsp 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).

Purée 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.

Servings:
4