Copycat Campbell's Bean With Bacon Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3 (15 ounce) cans navy beans
• 6 slices bacon, diced large
• 2 carrots, diced
• 2 -4 stalks celery, diced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup water
• 1 cup tomato juice
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 cups tomato juice
• salt and pepper, to taste

Recipe

• 1 in a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (if you use pre-cooked bacon, add 1 teaspoons butter or ghee. watch bacon carefully as it's pretty thin -- i burned the bacon 1st time around and had to start over).
• 2 add carrots, celery, and onion. cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
• 3 add the beans, broth, 1 cup tomato juice, water and bay leaves. partially cover and cook over low heat for 30 minutes to 1 hour.
• 4 add tomato paste & extra 2 cups of tomato juice to the soup. cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
• 5 remove bay leaf.
• 6 if desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
• 7 serve with freshly baked artisan bread!