Bean with Bacon Soup

2 C dry navy beans

6 slices bacon, fried crisp and minced

3 carrots, minced

3 stalks celery minced

1/2 onion, minced

1/2 tsp thyme

2-4 cloves garlic, minced

2 Tbsp tomato paste

dash red pepper flakes

6 C water (or substitute ham stock)

1 Tbsp Wine Vinegar

Few drops liquid smoke

Salt and pepper to taste


Soak beans overnight and discard water.  Place all ingredients except wine vinegar, liquid smoke, salt and pepper in a large kettle.  Simmer until beans are tender (about 3 hours.)


Puree 1-2 cups of soup and return to the pot.  Add wine vinegar liquid smoke, mix well.  Add salt and pepper to taste.  


This soup can be prepared in large batches and canned. Recipe follows:

Approx 14 qts

3 qts dry navy beans

9 qts water (or substitute ham stock)

2½ lbs carrots, minced

1 bunch celery minced

3 onion, minced

1 Tsp thyme

2-3 heads garlic, minced

1½ lb bacon, fried crisp and minced

3/4 C tomato paste

3/4 tsp red pepper flakes

3/8 C Wine Vinegar

1/2 tsp liquid smoke

4 Tbsp Salt 

1 tsp pepper 


Soak beans overnight and discard water. 

Place 1/3 of the beans, 1/3 of the water, the celery, onion, carrots, garlic and thyme in a stock pot and Simmer until beans are tender (about 3 hours.)

Place remaining beans and water in a large kettle and set aside.

When first pot of beans are tender allow them to cool until they are safe to run through a blender.  Blend until smooth and add to the large kettle with all remaining ingredients.

Pack into quart jars, wipe rims and seal caps snugly.  Process at 10 lbs pressure for 1 hr and 30 minutes.

Allow canner to cool natural and remove jars to a towel.  Cool overnight.  Remove bands and wash jars.  Mark with date processed. Store at room temperature until ready to use.

Refrigerate any unsealed jars for immediate use.


To serve, heat. If soup is too thick add a small amount of water.