When I was growing up my Dad used to make a can of Campbells bean with bacon soup and we would both enjoy it together. I am trying to eat more healthy now and avoid the canned soups since they are loaded with sodium. This recipe tastes even better since the vegetables are fresh and you can control the amount of salt you add.

Ingredients

• 1 can white beans, rinsed drained (navy or cannelini, I used low sodium)
• 2 – 3 slices thick cut bacon
• 1/2 carrots, minced fine
• 1/2 stalks celery, minced fine
• 1/2 medium onion, chopped fine
• 1 1/2 cups chicken broth
• 1 cup water
• 1 bay leaves
• 1 tbsp tomato paste
• salt and pepper to taste.

Directions

Chop bacon and Fry until most of grease is rendered, but not crispy and set aside. Add onion, carrot, and celery to pan an fry in bacon grease until they are tender. Add beans broth, water and bay leaf and some pepper. Simmer on low for an hour or two. Add tomato paste and cook for another hour. Use an immersion blender to beak up about 2/3 of the beans to thicken and blend the soup. Add salt to taste and server. This makes about 3 bowls of soup.