Ingredients

The following ingredients have 4 Servings
  • 2 slices bacon (diced into 1/4-inch pieces)
  • 1/4 cup onion (finely diced)
  • 1/2 cup carrot (finely diced into about 1/4-inch dice)
  • 3 cups chicken broth
  • 19 oz can navy beans (drained and rinsed)
  • Bay leaf
  • 1 1/2 Tbsp. tomato paste
  • Salt and pepper to taste
  • Optional: 1-2 drops of Liquid Smoke
  • Optional: 2 Tbsp. cornstarch (or arrowroot starch mixed with 2 Tbsp. water, to thicken)

Instruction

  • In a large pot over medium heat, cook the bacon until almost crisp.
  • Add the onion and carrot to the pot and cook, stirring, until the onions are tender, about 3-4 minutes. Add the tomato paste and cook, stirring, for about 1 minute.
  • Add the broth, navy beans and a bay leaf. Bring to a boil, then reduce heat to medium low and gently simmer until the carrots are tender, about 15-20 minutes. Remove and discard the bay leaf.
  • Using an immersion blender or a potato masher, lightly blend or mash the soup just a bit (you want to have whole beans left). If you'd like your soup a little thicker, add the cornstarch/water mixture to soup and cook over medium heat, stirring until soup thickens. Taste and adjust seasoning as necessary (add more salt/pepper/tomato paste, to taste).