Bean and Bacon Soup

2 cups navy beans, soaked or 2 cans navy beans

6 strips bacon, fried crispy

2 tablespoons ham stock base

3 medium carrots, minced

3 medium celery stalks, minced

1 medium onion, minced

1/2 teaspoon thyme

2 garlic cloves, minced

4 ounces tomato paste

1 dash red pepper flakes

8 cups water

1 tablespoon wine vinegar

salt and pepper to taste


Place all ingredients except wine vinegar into a large pot. Simmer until beans are tender, about 3 hours if using dried beans and about 30 minutes if using canned beans. Remove 1-2 cups of beans with a little liquid and place in a bowl or blender and mash until smooth. Return to pot and stir in vinegar. Serve