Instructions:

Campbell's Bean and Bacon Soup

2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
6 to 8 cups water (substituting 1 or 2 cups of ham
    stock for 1 or 2 cups of water gives this
    soup an extra depth of flavor)
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste

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

Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste. Serve with hot cornbread and honey.

Servings: 4