{Bean and Bacon Soup}

I remember as a kid growing up I used to LOVE Bean and Bacon soup in the cambell’s soup can. Yep, pretty gross right? I am pretty sure I would not feel the same way about it today. But I was excited to make this homemade version of it. It was really good. It paired well with the french bread too.



3/4 pound bacon
1 small onion
4 large carrots
4 15 ounce cans Great Northern Beans
4 cup water
2 bay leaves
1/4 tsp pepper
1 Tbs beef bullion
3 Tbs tomato paste
1 tsp liquid smoke
2 tsp Worcestershire sauce
2 Tbs apple cider vinegar
1 tsp salt
1/8 tsp basil, dried
1/4 tsp thyme, dried
2 Tbs sugar
pinch red pepper flakes
2 Tbs cornstarch
2 Tbs water

Cut up the bacon into chunks. Put them into a large soup pot and cook the bacon over medium high heat, just until the edges are crisp. Chop up your onions and carrots into small pieces. Add the veggies to the bacon and cook for about 5 minutes, or until the veggies are crisp and tender. Drain the juices of just one can of northern beans in to the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let cook for about 30 minutes. When the soup is ready, mix up cornstarch and water until well combined, pour into soup and stir until the soup has thickened slightly. Serve with a crusty loaf of bread. I served it with this French Bread
*Slightly adapted from: Jamie Cooks it Up

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