Copycat Campbell'S Bean With Bacon Soup

• 3 (15 ounce) cans navy beans
• 6 slices bacon, diced large
• 2 carrots, diced
• 2 -4 stalks celery, diced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup water
• 1 cup tomato juice
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 cups tomato juice
• salt and pepper, to taste

1. In a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (If you use pre-cooked bacon, add 1 teaspoons butter or ghee. Watch bacon carefully as it's pretty thin -- I burned the bacon 1st time around and had to start over).
2. Add carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
3. Add the beans, broth, 1 cup tomato juice, water and bay leaves. Partially cover and cook over low heat for 30 minutes to 1 hour.
4. Add tomato paste & extra 2 cups of tomato juice to the soup. Cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
5. Remove bay leaf.
6. If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
7. Serve with freshly baked artisan bread!

navy beans, bacon, carrots, onion, chicken broth, water, tomato juice, bay leaf, tomato paste, tomato juice, salt

Taken from www.food.com/recipe/copycat-campbells-bean-with-bacon-soup-518582 (may not work)