Copycat Campbell'S Bean With Bacon Soup - cooking recipe

Ingredients

3 (15 ounce) cans navy beans
6 slices bacon, diced large
2 carrots, diced
2 -4 stalks celery, diced
1 medium onion, diced
4 cups chicken broth
1 cup water
1 cup tomato juice
1 bay leaf
2 tablespoons tomato paste
2 cups tomato juice
salt and pepper, to taste

Preparation

In a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (If you use pre-cooked bacon, add 1 teaspoons butter or ghee. Watch bacon carefully as it's pretty thin -- I burned the bacon 1st time around and had to start over).
Add carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
Add the beans, broth, 1 cup tomato juice, water and bay leaves. Partially cover and cook over low heat for 30 minutes to 1 hour.
Add tomato paste & extra 2 cups of tomato juice to the soup. Cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
Remove bay leaf.
If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
Serve with freshly baked artisan bread!