Bean & Bacon Soup

• 1 ham hock
• 1 (15 ounce) package navy beans
• 4 garlic cloves
• 10 cups water
• 5 slices bacon
• 3 carrots
• 3 tablespoons bacon grease
• 3 teaspoons Worcestershire sauce
• 3 tablespoons liquid smoke
• 2 teaspoons salt (I recommend sea salt)
• 3 tablespoons tomato paste
• 1 medium yellow onion
• salt and pepper

1. Soak beans overnight, drain, rinse and put aside.
2. Boil 3 cups water and add salt, ham hock, 2 whole garlic cloves and onion, cut in large chunks.
3. Bring down heat, simmer on the stove, covered, for 1 hour.
4. While waiting, peel the carrot and slice them into small pieces.
5. Finely chop the remaining garlic cloves.
6. When broth is done simmering, chop the onion fine, add carrots and garlic and beans.
7. Add remaining water, adding additional if needed to cover the beans.
8. Add worcestershire sauce, liquid smoke, tomato paste, salt and pepper and stir well.
9. Fry bacon, reserving the grease, while the soup continues to simmer.
10. Using only the meaty parts, tear into small pieces.
11. Add meat and grease to soup.
12. Continue to simmer soup, covered, for at least an hour, stirring occasionally.
13. Let sit over night and simmer for a couple of hours the next day for maximum flavor.
14. Optional: for added depth in the soup, remove a 1-2 cups of the soup, blend and stir back into the soup kettle.

ham hock, beans, garlic, water, bacon, carrots, bacon grease, worcestershire sauce, liquid smoke, salt, tomato paste, yellow onion, salt

Taken from www.food.com/recipe/bean-bacon-soup-363913 (may not work)