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BEAN AND BACON SOUP
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INGREDIENTS
- 2 cups navy beans
- 3/4 lb ham, diced small
- 3 small to medium carrots, minced
- 1 onion, minced
- 1/2 tsp thyme
- 2 to 4 cloves garlic, minced
- 1 (4 ounce) can tomato paste
- 6 to 8 cups water, beef or ham stock
- 1 Tbsp wine vinegar
- Few drops liquid smoke
- Salt and pepper to taste
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.
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