Copycat Campbell's Bean With Bacon Soup

Found this on http://www.foodlushblog.com/2011/03/recipe-knockoff-campbells-bean-with-bacon-soup.html. Tried this yesterday and it was delish! Almost like Campbell's but not as salty and it tasted fresher. I made a few changes to the original recipe found above. I used dried beans and I don't think I let them soak or cook long enough as the beans weren't that nice "mushy" consistency that I was looking for. I've gone back to using canned beans and like the soup much better that way.

• Ready In: 2 hrs 30 mins
• Serves: 8
• Yields: 1 Pot

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

Directions

1. 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).
2. 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.
3. 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.
4. 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.
5. Remove bay leaf.
6. If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
7. Serve with freshly baked artisan bread!