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 cloves, minced
2 tablespoons tomato paste
1 onions, finely chopped
1 (10 ounce) cans chicken broth
4 cups water
Directions:
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.
Add salt, pepper, thyme, and tomato paste.
Add beans, chicken broth, and water.
Simmer, covered, until vegetables are done and soup is the consistency you like.
Additional water can be added if it gets too thick. Partially mash before serving.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.