Submitted by Casey Stewart.. I got this from a canning group sounded great..
Campbell’s Bean& Bacon Soup
2 cups navy beans
6 strips crispy fried bacon, minced
3 medium carrots, minced
3 medium celery stalks, minced
1 medium onion, minced
1/2 t. thyme
2 cloves garlic, minced
4 ounces tomato paste
1 dash red pepper flakes
6 cups water, more if needed
2 cups ham stock or ham base mixed with 2 cups water
Soak beans overnight and discard water. Place all ingredients into a large pot. Simmer until beans are tender (about 3 hours).
Puree 1-2 cups of soup and return to pot.
Add: 1 T wine vinegar
3 drops liquid smoke
salt and pepper, to taste
Eat with cornbread or can for use later. I hot packed pint jars for 15 minutes.
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