Campbell'S Bean And Bacon Soup

• 2 cups navy beans
• water
• 6 slices uncooked bacon, diced
• 3 small carrots, minced
• 3 stalks celery, minced
• 1 onion, minced
• 1/2 teaspoon thyme
• 2 -4 garlic cloves, minced
• 1 (4 ounce) can tomato paste
• 1 dash dried red pepper flakes
• 6 -8 cups water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
• 1 teaspoon wine vinegar
• 3 drops liquid smoke
• salt and pepper

1. Soak beans overnight and discard water.
2. Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
3. Simmer until beans are tender, around 3 hours.
4. Puree 2 cups of soup and return to pot.
5. Add wine vinegar and liquid smoke.
6. Mix well.
7. Taste; add salt and pepper to taste.

navy beans, water, bacon, carrots, stalks celery, onion, thyme, tomato paste, red pepper, water, wine vinegar, liquid smoke, salt

Taken from www.food.com/recipe/campbells-bean-and-bacon-soup-17515 (may not work)