Bean and Bacon Soup

Ingredients

• 2 (19 ounce) cans navy beans, drained and rinsed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 5 slices bacon, diced
• 4 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 onion, finely chopped
• 1 (10 ounce) can chicken broth
• 4 cups water

Directions

1. 1

   Fry bacon until crisp. Remove from pan and reserve. Leave about 1 tbsp bacon fat in skillet. Add carrots, celery, garlic, and onion. Saute until softened, about 10 minutes.

2. 2

   Add salt, pepper, thyme, and tomato paste.

3. 3

   Add beans, chicken broth, and water.

4. 4

   Simmer, covered, until vegetables are done and soup is the consistency you like.

5. 5

   Additional water can be added if it gets too thick. Partially mash before serving.