Copycat Campbell's Bean & Bacon Soup

• Gluten free

• Meat

  • 6 strips Crispy fried bacon
  • 2 cups Ham stock

• Produce

  • 3 Carrots, medium
  • 3 Celery stalks, medium
  • 2 cloves Garlic
  • 2 cups Navy beans
  • 1 Onion, medium
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 oz Tomato paste

• Condiments

  • 3 drops Liquid smoke

• Baking & Spices

  • 1 dash Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Wine vinegar

• Liquids

  • 6 cups Water

Found on cdkitchen.com

Description

Directions

• 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). Puree 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. cooks notes Substituting 1 or 2 cups of ham stock for 1 or 2 cups of water gives this soup an extra depth of flavor

Nutrition