Bean and Bacon Soup
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
  1. 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).
  2. 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.