BEAN, HAM & BACON SOUP

Bean, Ham & Bacon Soup image

Provided by Kim Cleaves

Number Of Ingredients 12

4 can(s) great northern beans; drained and rinsed (or use dry beans & soak overnight)
1/2 lb bacon, fried crispy and crumbled
1/2 lb ham, diced & fried golden brown
3 medium carrots, diced
3 celery stalks, diced
1 medium onion, minced
1/2 tsp thyme, dried
1 tsp garlic powder
1 can(s) tomato paste (6 oz)
6 c vegetable stock
1 Tbsp red wine vinegar
salt & pepper, to taste

Steps:

1. Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed. NOTE: If using dry beans that you have soaked overnight, put them in the kettle with the veggies..simmer until beans are cooked through.
2. Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
3. You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.