Bacon & Bean Soup

Ingredients:

• 3 cans Great Northern Beans (drained)
• 16 oz diced bacon
• 5 cups of vegetable broth (or chicken)
• 1 large yellow onion, finely diced
• 2 large carrots, diced (about 1 cup)
• 2 large celery stalks, finely diced (about 1 cup)
• 2 cloves of minced garlic
• 1 small (8oz) can of tomato sauce
• 1 Tablespoon tomato paste
• 1/2 teaspoon salt and 1/4 teaspoon black pepper (and to taste)
• 2 shakes of "Liquid Smoke"

Instructions:

• Cook bacon in your dutch oven until crisp and remove with a slotted spoon.
• Add the onions and garlic to the hot bacon grease until softened.
• Add the remaining veggies and cook perhaps five minutes more.
• Add the broth and beans, bring to a quick boil, lower heat to low, cover and let the soup simmer for at least an hour.
• Season to taste with salt and pepper
• Remove 1/3 to 1/2 of the soup and process with an immersion blender until smooth.
• Return the pureed soup to the pot

• Add the tomato sauce, tomato paste, "Liquid Smoke" and the cooked bacon.
• Let it simmer until heated through then taste and season with additional salt and pepper if desired

If "Liquid Smoke" is not for you try using smoked bacon